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Ingredients
- 1 cup boiling water
- 1 pkg. (85 g) Jell-O Lemon Jelly Powder
- 1/4 cup coconut-flavored rum
- ice cubes
- 3/4 cup (1/2 of 398 mL/14 fl oz-can) crushed pineapple, drained, liquid reserved
Method
- Add boiling water to jelly powder in medium bowl; stir 2 min.
- until completely dissolved.
- Stir in rum.
- Add enough ice to reserved pineapple liquid to measure 3/4 cup.
- Add to jelly; stir until slightly thickened.
- Remove any unmelted ice.
- Refrigerate 15 min.
- or until jelly is thickened.
- Stir in pineapple.
- Pour into 6 paper or plastic cups.
- Freeze 1 hour.
- Insert wooden pop stick or plastic spoon in centre of each cup.
- Freeze 3 hours or until firm.
- Remove pops from cups before serving.
