ADVERTISEMENT
The Recipe Link
Cooking on the net since 1996!
Recipelink.com
- Real Recipes from Real People -

Recipe: Frozen Jello Pops

Misc.
Frozen Pops

1 3oz. pkg. jello gelatin, any flavor
1 envelope kool-aid soft drink mix, unsweetened
1 cup sugar
2 cups boiling water
2 cups cold water

Dissolve gelatin, soft drink mix and sugar in boiling
water. Add cold water. Pour into ice cube trays,
small paper cups or molds. Insert wooden sticks
and freeze. These pops have a great body and taste.

For Double Orange Pops: 1 pkg. orange jelatin,
1/2 cup sugar, 2 cups boiling water and
2 cups orange juice. Freeze as directed.

MsgID: 0015508
Shared by: Anita
In reply to: ISO: Fast and Easy Recipes for Kids
Board: Cooking Club at Recipelink.com
  • Read Replies (20)
  • Post Reply
  • Post New
  • Save to Recipe Box
ADVERTISEMENT
Random Recipes
  • Aint Luverta's Dr. Pepper Cake and Frosting (13x9-inch)
  • AINT LUVERTA'S DR. PEPPER CAKE WITH DR. PEPPER FROSTING "When rumor of this recipe first surfaced in our family, I expected the cake, with its Dr. Pepper frosting, to taste like a drink of my favorite soda. But it did...
  • Microwave Lemon Curd with Variations
  • MICROWAVE LEMON CURD "Lemon curd has long been a staple in many English households. It is fast gaining popularity in North America as an easy dessert served in tart shells, as a filling for meringue shells or to sprea...
  • Marinated Vegetable Salad Platter
  • MARINATED VEGETABLE SALAD PLATTER 1 (14 oz) can artichoke hearts, drained 1 (8 oz) bottle Italian dressing, divided use 1 (16 oz) jar small whole beets, drained 1 (16 oz) can whole green beans, drained 1 (15 oz) can g...
  • Hungarian Xmas Cookies (with cream cheese pastry)
  • HUNGARIAN XMAS COOKIES 2 cups flour 1 cup butter, softened 2 pkg. (8 oz. each) cream cheese, softened Apricot and/or Prune Lekvar (puree/butter) Powdered sugar (for dusting) Blend flour, butter and cream cheese toget...
  • Sour Cream Rye Bread
  • SOUR CREAM RYE BREAD 1 pkg active dry yeast 1/4 cup lukewarm water (105 degrees F) 1 teaspoon sugar 1 cup sour cream 1/4 cup molasses 1 teaspoon salt 1/4 cup vegetable oil 1 egg 1 1/2 tablespoons caraway seed...
ADVERTISEMENT
  • Flour Frosting - another recipe -
  • I used to make this years ago for another type of cake. It's similar to yours, but different amounts of ingredients. I think that I recall I had trouble with separation until I started using a good stick margarine instea...
UPLOAD AN IMAGE
Allowed file types: .gif .png .jpg .jpeg

POST A REPLY
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Recipe: Frozen Jello Pops
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix


  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!
POST A NEW MESSAGE
Post a Request - Answer a Question
Share a Recipe
Thank You To All Who Contribute
  • Please select one:
  • This message includes a recipe that I have not made Recipe: will appear as the first word of the title
  • This message includes a recipe that I have made Recipe (tried): will appear as the first words of the title
  • This message is a question or a request for a recipe ISO: (In Search of) will appear as the first words of the title
  • This message is to thank the person(s) that answered my request Thank You will appear as the first words of the title
  • No Prefix
  • Do not use the message boards for advertising or solicitation of our visitors.
  • Do not post personal data about yourself or others such as resumes, phone numbers, addresses, etc.
  • Be kind. Rude or offensive posts are not acceptable. If you should find a posting that is objectionable to you please do not post a response. E-mail a message to: help@recipelink.com If a complaint is made against a message it is removed.
  • Choose the board topic that best suits your post. Off topic messages may be moved or removed. Posts of the same request to more than one message board will be deleted.
  • Please do not request that responses be e-mailed directly to you - we work together as a group and we all want to enjoy the replies!
  • Please keep posting of URLs to a minimum and limited to exact responses to requests. Posts with links included are removed if they are inaccurate, if they don't lead to the exact answer to the request or if the site content doesn't meet our criteria for sites we link to.
  • E-mail all site-related questions and comments to:help@recipelink.com
  •  The message boards are monitored and not all posts are accepted. We reserve the right to modify, move, use or remove (or not remove) information posted at our discretion and without prior notification or explanation. Failure to follow the guidelines may result in loss of access. These guidelines are subject to change without notice.

     Not required, but a request: Please take a moment to post a thank you to those that take the time (sometimes hours) to find the recipe or information you requested!

    Thank you for participating!