|Cooking for Mom & Pops|
|by Michael Perrone|
Written from the common person's perspective, "Cooking for Mom & Pops", is easy to read and understand, not be loaded down with technical jargon.
Tip: Try aid frozen pops for more results.
1 - 10 of 22 for kool aid frozen pops
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To make base, mix Kool-Aid and add pineapple ... base over it. Wait until ready to serve and pour red pop and ginger ale in so it will not lose its fizz.
Mix together. Place softened ice cream or sherbet in punch bowl. Add fruit mix. Just before serving add soda pop. Serves 60 to 75 people.
Dissolve Jello gelatin, ... paper cups or frozen pop molds. Insert wooden ... handles. (If desired, pops may be partially ... freeze pops as directed above.
Stir until sugar is dissolved. Pour into ice tups. Freeze.
Dissolve Jello, Kool-Aid, and sugar ... Pour into ice tray or small paper cups and insert wooden stick. Freeze until firm, 2 to 3 hours. Makes 20-24 pops.
Use same or ... flavor Jello and Kool-Aid. Dissolve Jello, ... paper cups or pop molds. Freeze. After partially frozen, insert wooden ... spoons. Freeze until firm.
Bring 2 cups water to boil. Pour over kool-aid, Jello, and ... after cooling. NOTE: Use same flavor of Jello and kool-aid for each batch of frozen pops made.
Dissolve Jello, Kool-Aid and sugar in boiling water. Add cold water. Pour into containers and freeze.
Mix Kool aid with water and sugar as directed. Add remaining ingredients. Stir well. Chill. Can make a punch ice ring to float.
Dissolve Jello, Kool-aid and sugar in boiling water. Add cold water. Pour into molds with sticks and let freeze. Makes 20 to 24.
Result Page: 1
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