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1
Combine dry cherry gelatin mix and 1/2 cup sugar in medium bowl.
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2
Add 1 cup boiling water; stir 2 min.
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3
until gelatin is completely dissolved.
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4
Add enough ice cubes to 1 cup cold water to measure 2 cups.
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5
Add to gelatin; stir until ice is completely melted.
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6
Pour evenly into 16 (5-oz.)
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7
paper or plastic cups, adding about 1/4 cup gelatin to each cup.
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8
Freeze 1 hour.
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9
Meanwhile, combine dry blue gelatin mix and remaining sugar in medium bowl.
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10
Add remaining boiling water; stir 2 min.
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11
until gelatin is completely dissolved.
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12
Add enough ice cubes to remaining cold water to measure 2 cups.
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13
Add to gelatin; stir until ice is completely melted.
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14
Refrigerate 1 hour.
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15
Spoon about 3 Tbsp.
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16
COOL WHIP over red gelatin in each cup; top evenly with blue gelatin, adding about 1/4 cup gelatin to each cup.
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17
Freeze 1 hour or until almost firm.
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18
Insert wooden pop stick or plastic spoon into center of each cup for handle.
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19
Freeze 4 hours or until firm.
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20
To remove pops from cups, place bottoms of cups under warm running water for 15 sec.
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21
Press firmly on bottoms of cups to release pops.
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22
(Do not twist or pull pop sticks.)
