Monday, August 8, 2011

Lime Cream Popsicles

When it's hot outside, there's nothing like a cold treat to help cool you down.  These creamy lime pops are just perfect for the occasion.
This recipe was inspired by a dessert I found in the Jello & Cool Whip Favorite Desserts cookbook.  The bright layer is adapted from a recipe by J. Benkenstein at
If you don't want to bother with the dual flavors, worry not!  Make a double batch of either one - both layers are wonderful all on their own.  These pops would also be excellent in other flavors like lemon or orange.  Yum!

Lime Cream Popsicles
Inspired by Jello & Cool Whip Favorite Desserts
Bright layer adapted from

Bright Layer -
1/4 cup sugar
2 tbsp (1 oz) lime Jello
1/4 cup water
1 cup milk
1 tsp lime juice

Light Layer -
6 oz cream cheese
1/2 cup sweetened condensed milk
1/4 cup milk
1/4 cup + 2 tbsp lime juice

1.  Get ready a popsicle mold.  This recipe makes 10 standard pops.

2.  For the Bright Layer: stir the sugar and jello together with the water.  Microwave for 30 seconds.  Stir until the gelatin is completely dissolved.  Stir in the milk and then the 1 tsp lime juice.  

3.  Pour the mixture evenly into the mold cavities.  Cover and freeze until semi-firm (don't let it freeze too hard or the handle/stick won't go in).

4.  For the Light Layer:  beat the cream cheese in a medium bowl until smooth.  Add the sweetened condensed milk, milk, and 1/4 cup + 2 tbsp lime juice to the bowl.  Beat until smooth.

5.  Pour the mixture evenly into the mold cavities, filling them.  Add handles/sticks.  Cover and freeze until completely frozen (if you try to unmold too soon, the handles will pull out of the parfrozen centers).

6.  Hold the mold under hot running water for a few seconds.  Try to loosen the pops.  Repeat until you can remove the pops from the mold.  Serve!

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