½ pkg. (4 oz.) PHILADELPHIA Cream Cheese, softened
1 ½ cups thawed COOL WHIP Whipped Topping
Take a medium-sized mixing bowl out and mix the lime gelatin mix and 1/3 cup of the sugar together. Pour 1 cup of boiling water into the bowl, constantly stirring for 2 minutes until everything’s dissolved. Measure out ½ cup of the cold water and add enough ice into it to now measure ¾ cup. Add the icy water to the lime gelatin mix, stirring until all of the ice has melted. Place in the fridge for 25 minutes.
Repeat step 1 using strawberry gelatin mix but omitting the fridge step and instead pour mix into 16 (3-oz.) paper cups (we ended up pouring a little bit more than 2 tablespoons of the strawberry mix into each cup). Freeze the cups for 20 minutes*. Put ½ tsp. of the chocolate chips into the strawberry gelatin (it seemed like way too many chips for us so we cut down on the amount of chocolate chips we put in ours).
Take a medium-sized bowl out and using a hand-mixer, beat the cream cheese and remaining sugar together until well blended. Stir in the COOL WHIP** and spread over the strawberry gelatin (for us that equaled out to 4 teaspoons of cream cheese mixture per cup).
Pour the lime gelatin over the cream cheese mixture and insert wooden pop sticks into the center of the cup. Place in the freezer for 3 hours or until the pop is firm. Take the pops out of the cups right before serving.
*They said 20 minutes but when we pulled them out they were almost completely frozen ! It was hard to get the chocolate chips in there. Maybe our freezer was colder than theirs was but next time we make this we’ll check on them after 15 minutes. If the JELL-O mixture had been looser, we probably would’ve seen the chocolate chips toward the outside of the strawberry mixture.
**We were afraid that by the time we got the Cool Whip stirred in that it would break so we used the hand mixer for maybe a few seconds or so to get it blended.
The strawberry and lime work really well together and it’s nice having that cream cheese mixture in the middle. As the pop firms up the chocolate chips disappear which makes it a tasty surprise when you bite into this ! The chocolate chips also add a different texture to the treat. We think everybody (but kids especially) will enjoy this frozen treat !
Recipe source unknown.
We weren’t paid in any form to promote JELL-O, Philadelphia cream cheese or Cool Whip.
1 cup fresh lemon juice (practically took a whole 2 lb. bag of lemons to get that 1 cup of lemon juice)
2 teaspoons grenadine
In a large saucepan, add the ¾ cup water and sugar to it. Bring the mixture to a simmer, stirring so the sugar gets dissolved. Once simmering, take the saucepan off the heat and let the mixture cool until it’s room temp. Add the remaining ingredients to the saucepan, stirring to combine. Pour into a shallow baking dish and place it in the freezer, scraping the mixture with a fork every 2 hours for 4 to 6 hours or until the entire mixture is frozen.
This really does taste like pink lemonade in a granita form ! It’s tart but you still get some sweetness. This is something kids and adults alike will love to eat on a hot day.
We got this recipe from a Food Network magazine.
We weren’t paid in any form to promote Food Network magazine.
1 2/3 cups premium tequila (started off using Patrón silver but ran out and had to use Jose Cuervo Silver to reach the required 1 2/3 cups)
2/3 cup triple sec
2/3 cup orange liqueur (such as Grand Marnier) (we used Cointreau)
½ cup sweetened lime juice (such as Rose’s, found in the juice or mixer aisle) (we used Rose’s)
2 cups sparkling water
Zest of 1 lime
Margarita or kosher salt, as needed (we used kosher salt)
Take a large mixing bowl out and stir together the lime gelatin, lemon gelatin and boiling water until the gelatin has fully dissolved. Place the bowl in the fridge to chill for 15 minutes.
Take the bowl out of the fridge and stir in the tequila, triple sec, orange liqueur and sweetened lime juice. Gently stir in the sparkling water. Spoon the mixture into 24 small cups or into hollowed out lime halves* (we went with lime halves). Sprinkle the lime zest over the individual portions and place them in the fridge for 4 hours or until they’re set. Sprinkle the salt on right before serving.
*In order to get your hollowed out lime halves, first cut the limes in half horizontally. Using either a paring knife or a grapefruit knife, cut around the insides to release most of the flesh from the shell. Use a pair of scissors to cut away the central membrane found at the bottom, removing everything from the inside afterwards. Place the shells in muffin tins (we had to use a mini muffin tin for ours) to keep them upright and pour in the gelatin mixture. We didn’t measure how much we poured in but they suggest about 2 tablespoons per lime half.
You can definitely taste the alcohol in this ! It looks really cute being in the limes but it takes a lot of time and work to get the limes hollowed out so if you’re short on time or patience, we’d suggest going with cups instead. When it comes to eating this, you’re going to need a spoon or else cut this in half and eat it right out of the wedge. It’s too messy to eat it right out of the lime half. The salt really does make this taste better.
We got this recipe from allrecipes.com.
We weren’t paid in any form to promote Patrón, Jose Cuervo, Grand Marnier, Cointreau, Rose’s or allrecipes.com.
½ cup gold tequila or water (we used gold tequila)
1 teaspoon grated orange peel
1 box (4-serving size) lime-flavored gelatin (we used a 3 oz. package of Great Value lime gelatin)
2 containers Betty Crocker Whipped fluffy white frosting
1 teaspoon electric green gel food color*
¼ cup coarse white sugar or white decorator sugar crystals
24 thin lime slices (about 3 limes)
24 cocktail umbrellas
Preheat your oven to 350 degrees (or 325 degrees if you’re using dark or nonstick pans). Place a paper baking cup in each of the 24 regular-size muffin cups.
Take a large mixing bowl out and beat all the cupcake ingredients together using an electric hand mixer on low speed for 30 seconds. Turn the speed up to medium and beat the ingredients together for another 2 minutes, scraping the sides of the bowl occasionally. Divide the batter evenly among the muffin cups.
Stick the trays in the oven and let it bake for 18 to 22 minutes or until a toothpick inserted in the middle of a cupcake comes out looking clean. Pull the trays out of the oven and let cool for 10 minutes, taking the cupcakes out of the pans and placing them on cooling racks afterwards. Let the cupcakes cool completely before moving onto the next step.
Take a medium-sized bowl out and mix the frosting and food color together in it until completely blended. Frost all of the cupcakes. Take a small plate out and sprinkle the sugar on it, rolling** the edges of the cupcakes in it afterwards. Cut a small slit in each of the lime slices, twisting them and placing them on the cupcakes afterwards. Poke 1 umbrella into each cupcake and it’s ready to be served ! If you have any leftover cupcakes, store them (loosely covered) in the refrigerator.
*We couldn’t find any “electric green gel food color” so we just added 1 drop of green gel food color to every 5 drops of yellow into the frosting, stirring until combined and repeating until we got our desired color of frosting.
**We found that to be too messy so we just held the cupcakes at an angle and sprinkled the sugar along the edge of the frosting. That way the frosting didn’t get smeared.
These are so freaking cute and delicious ! We were hoping to taste the tequila but we never did. What we did taste though was a really good citrus-y cupcake ! We know the recipe said to roll the rim of the cupcake in sugar but we tried it with some kosher salt and thought it tasted really good. The salt was a nice contrast against the sweet frosting. In the end, it was good with sugar or kosher salt sprinkled along the edges.
We got this recipe from Betty Crocker.
We weren’t paid in any form to promote Betty Crocker, Duncan Hines or Great Value.
Cook the fudge brownies according to the directions on the back of the box that they came in.
Once the fudge brownies are cooked and have cooled down to room temperature, take a football-shaped (or oval-shaped) cookie cutter and punch out as many football-shaped pieces of the fudge brownies as you can (with the cookie cutter we had, we got seven football-shaped brownies out of each batch).
Take the writing gel and duplicate the design seen in the photos below.
These came out looking so cute ! This isn’t so much a recipe as it is a decorating idea, something to give your snacks a football theme.