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MINT BROWNIE ICE CREAM PUSH POPS
•
1 box Ghirardelli
Double Chocolate
Brownie Mix
•
1/4 cup water
•
1/3 cup vegetable oil
•
1 egg
•
Mint brownie
ice cream
•
Whipped cream
(optional)
•
Sprinkles (optional)
Preheat oven to 325 degrees. Line baking
sheet with parchment paper.
Mix water, oil, and egg together, then add
brownie mix. Stir until well mixed.
Bake brownies for 26-28 minutes.
Allow brownies to cool completely.
Once cooled, use the top of the push pop container
to cut perfectly sized, round brownie bites.
Assemble push pops by placing one brownie bite into
the push pop , then add a layer of ice cream. Repeat
with another layer of brownie bite and ice cream until
you reach the fill line on the push pop cylinder.
Top with whipped cream and sprinkles if desired.
Enjoy!
BREAKFAST PUSH POPS
•
2 ½ cups yogurt
(any flavor)
•
3/4 cup granola
•
3/4 cup raspberries
or blueberries
•
6 mini muffins
Scoop a small amount of yogurt into the bottom of
each push pop, add a layer of granola, then a few
fresh berries. Top push pop with a mini muffin.
Enjoy!
RAINBOW JELLO PUSH POPS
•
6 small boxes of
Jello (grape, berry
blue, lime, lemon,
orange and cherry)
•
12 tsp. unflavored
gelatin
•
6 cups boiling water
•
1 (8 oz.) tub Cool
Whip whipped
topping
•
Sprinkles (optional)
•
6 foil pans of
same size
Pour each box of Jello into separate bowls,
add 2 tsp. of gelatin per bowl, and stir.
Add boiling water to each bowl and stir until dissolved.
Pour each flavor into separate foil pans and chill until firm.
Use the top of the push pop container to
cut perfectly sized, circles of Jello.
Assemble push pops by placing one Jello circle
into the push pop cylinder, then add a layer of Cool
Whip. Repeat with another layer of Jello and Cool
Whip until you reach the fill line on the push pop.
Top with Cool Whip and sprinkles, if desired.
Enjoy!
