Kitchen Krafts: Summer Coolers

Summer Coolers

Yogurt Pops

2 cups plain yogurt

1 (6-ounce) can frozen drink concentrate

6 small plastic cups

6 wooden sticks

  1. 1.

    Mix yogurt and drink.

  2. 2.

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

  3. 3.

    Poke stick into each pop and freeze until firm.

Banana Fudgesicles

1 (17 1/2-ounce) can chocolate pudding

1 banana, sliced

6 paper baking cups

6 wooden sticks or plastic spoons

  1. 1.

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

  2. 2.

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

  3. 3.

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

Ice-Cream Cake

1/2 gallon vanilla ice cream

1 box vanilla wafers

1 (6-ounce) can frozen orange juice concentrate

  1. 1.

    Crush cookies.

  2. 2.

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

  3. 3.

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

  4. 4.

    Sprinkle remaining crushed wafers on top and freeze until hard.

Strawberry Swizzler

1 (6-ounce) package strawberry gelatin

2 cups hot water

1 cup cold water

1 (32-ounce) bottle chilled ginger ale

1 quart vanilla ice cream

  1. 1.

    Dissolve gelatin in hot water.

  2. 2.

    Add cold water and chill until slightly thickened.

  3. 3.

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

  4. 4.

    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.)

  5. 5.

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

[illustration] Illustrated by Shauna Mooney