Pa­tri­otic Pops

Allrecipes - - Celebrations - ar­magazine.com/pa­tri­otic-pops

1 (3-ounce) pack­age berry blue gelatin

½ cup sugar

3¾ cups boil­ing wa­ter

1 (3-ounce) pack­age straw­berry gelatin

1 (0.25-ounce) en­ve­lope un­fla­vored gelatin

¼ cup cold wa­ter

½ (14-ounce) can sweet­ened

con­densed milk (⅔ cup)

1. Line two 4x8-inch loaf pans with foil; coat with cook­ing spray. Stir to­gether berry blue gelatin and ¼ cup sugar in a bowl with 1½ cups boil­ing wa­ter un­til dis­solved. Pour into first pre­pared pan. Stir to­gether straw­berry gelatin and re­main­ing ¼ cup sugar in a bowl with 1½ cups boil­ing wa­ter un­til dis­solved. Pour into se­cond pre­pared pan. Chill both mix­tures un­til set, at least 3 hours.

2. Sprin­kle un­fla­vored gelatin over ¼ cup cold wa­ter in a bowl. Let stand 5 min­utes. Add re­main­ing ¾ cup boil­ing wa­ter and whisk un­til dis­solved. Stir in sweet­ened con­densed milk and let cool to room tem­per­a­ture.

3. Mean­while, line a 9x13-inch pan with foil, leav­ing a 2-inch over­hang on long sides, and coat with cook­ing spray. Turn chilled gelatins out onto a cut­ting board and coarsely chop. Trans­fer to pre­pared pan, then pour in milk mix­ture. Chill un­til set, at least 3 hours.

4. Use foil to care­fully lift gelatin mix­ture and trans­fer to a baking sheet, then fold down edges of foil. Insert 8 wooden sticks, spaced evenly, on each long side of the gelatin block. Freeze overnight.

5. Let frozen gelatin stand at room tem­per­a­ture 15 min­utes. Cut into 16 ice pop-sized rec­tan­gles. PER ICE POP: 106 CAL; 1.1g FAT (0.7g SAT); 2.3g PRO; 22.6g CARB; 0g FIBER; 62mg SODIUM; 22.6 SUG­ARS

BRAND-NEW RECIPE! GO ON­LINE TO RATE AND RE­VIEW.hands-on 10 min to­tal 14 hr, 30 min serves 16 sub­mit­ted by: sammy milaVE­GAN

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