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1
Heat 1 cup of water in saucepan to boiling.
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2
Stir in 1 box flavored gelatin until dissolved.
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3
Transfer mixture to blender; let cool slightly.
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4
Add 3/4 cup marshmallow creme (about half the jar).
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5
Whirl mixture in blender until smooth and creamy.
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6
Grease 12 cups (each about 2-3/4 inches wide) of a muffin pan.
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7
Divide the gelatin mixture equally among the cups, filling each cup with about 2-1/2 tablespoons of the gelatin mixture.
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8
Place muffin pan in freezer for 1 hour.
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9
Line baking sheet with waxed paper; lightly coat paper with vegetable-oil cooking spray.
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10
Run butter knife around edges of pops in muffin cup.
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11
Gently pry up one edge of pop and slide fingers under; remove pop from cup and place, smaller side (bottom) down, on lined baking sheet.
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12
Repeat with the remaining pops and place on sheet.
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13
Gently lay a wooden stick on top of each pop so stick runs across whole diameter of pop, with end extending for handle.
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14
Cover pops with another sheet of waxed paper.
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15
Freeze.
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16
Repeat Steps 1 and 2 with second box of flavored gelatin and remaining marshmallow creme to make another batch of pops.
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17
Loosen edges of pops with butter knife, pry up one edge and slide fingers underneath to remove the pops.
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18
Invert pops (bottom up) onto first set of pops, lining up edges.
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19
Return to freezer and freeze until firm.
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20
To remove from baking sheet, lift with spatula.
