THANK YOU everyone for the birthday wishes! I had an awesome and relaxing day yesterday… I wish every day was my birthday I’m currently editing photos from yesterday’s trip to Guu Izakaya so I will be posting soon! At the end of a full day walking ALL OVER downtown (the BF didn’t let me take the subway and it was RAINING TOO!), I came home to find 300 birthday messages. You all sure know how to make a girl feel blessed! Thank you, thank you, thank you!
My WHAT’S COOKING magazine came in today and I found these cute Watermelon Pops I want to share with you.
via Kraft Canada
1 cup sugar, divided
1 pkg. (85 g) Jell-O Lime Jelly Powder
2 cups boiling water, divided
1 cup cold water, divided
1 pkg. (85 g) Jell-O Strawberry Jelly Powder
3 Tbsp. Baker’s Semi-Sweet Chocolate Chips
125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened
1-1/2 cups thawed Cool Whip Whipped Topping
1/3 cup sugar and lime jelly powder in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime jelly; stir until ice is completely melted. Refrigerate 25 min.
, repeat with remaining strawberry jelly powder but do not refrigerate. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.
cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in Cool Whip; spread over jelly in cups. Cover with lime jelly. Insert wooden pop stick in centre of each cup.
3 hours or until firm. Dip the cups in hot water for 15 seconds and remove pops from cups just before serving.
I love how they look so summery! Can’t wait to make these