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1
Combine dry cherry gelatin mix and 1/2 cup sugar in a medium bowl.
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2
Add 1 cup boiling water; stir at least 2 minute until gelatin is completely dissolved.
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3
Add enough ice cubes to 1 cup cold water to measure 2 cups.
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4
Add to gelatin; stir until ice is completely melted.
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5
Pour evenly into 16 (5 oz) paper or plastic cups, adding about 1/4 cup of gelatin to each cup.
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6
Freeze 1 hour.
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7
Meahwhile, combine dry blue gelatin mix and 1/2 cup sugar in a medium bowl.
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8
Add 1 cup boiling water; stir at least 2 minute until gelatin is completely dissolved.
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9
Add enough ice cubes to 1 cup cold water to measure 2 cups.
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10
Add to gelatin; stir until ice is completely melted.
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11
Refrigerate 1 hour.
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12
Spoon about 3 Tbs.
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13
of the whipped cream over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup to each cup.
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14
Freeze 1 hour our until almost firm.
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15
Insert a wooden pop stick or plastic spoon into center of each cup for a handle.
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16
Freeze and additional 4 hours or overnight.
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17
To remove pops from cup, place bottom of cup under warm running water for 15 seconds.
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18
Press firmly on bottoms of cups to release pops.
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19
Do not twist or pull pop sticks.
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20
Store leftover pops in freezer.
