Summer Coolers

Mix yogurt and drink.

Fill each cup with mixture and freeze 1 hour or until firm enough to hold sticks.

Poke stick into each pop and freeze until firm.

Line muffin pan with paper baking cups, then fill with chocolate pudding and place slice of banana in center.

Freeze 1 hour, then put a stick into each fudgesicle. Continue to freeze until firm.

To loosen, quickly dip pan into hot water and peel off paper baking cups.

Crush cookies.

Let ice cream and orange juice soften, then blend with mixer.

In cake pan alternate thin layers of crumbs and 1″ layers of ice-cream mixture.

Sprinkle remaining crushed wafers on top and freeze until hard.

Dissolve gelatin in hot water.

Add cold water and chill until slightly thickened.

Using six glasses, pour 1/2 cup of gelatin into each glass.

Add half of ginger ale equally to the six glasses and stir. (It is important to add part of ginger ale before ice cream, so gelatin won’t harden.)

Divide ice cream into the six glasses, then top with ginger ale.