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Jell-O Popsicles Recipe – Summer Slow Drip Popsicles

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Jell-O comes in so many yummy flavors (hello… have you tried the Jolly Rancher flavors!?) and I have been trying to find the perfect way to make Jell-O popsicles.

When my boys and I made this batch we nailed it! The Jell-O popsicles were easy to make and when they started to melt they just become a Jell-O consistency on the stick. We will be making these quite often this summer and next time I am trying them with fruit!

Jell-O Popsicles - Recipe for slow melt Jell-O Popsicles to make with the kids this summer. Recipe from PoofyCheeks.com

SEE THE Jell-O Popsicle MELT TEST and Q&A’s HERE! This recipe created a lot of buzz and questions. Read the comments below as many of them are also answered there.

Jell-O Popsicles

This made about 40 ounces and we had 8 ounces left after filling our 10 slot popsicle mold.

No-Drip Jell-O Popsicle - only 3 ingredients! #recipe

This is what the jell-o popsicles look like when they start to melt… all you can see is condensation. They go from being frozen to a gelatin consistency and they don’t melt like typical popsicles. As a mom this makes me happy.

No-Drip Jell-O Popsicle - only 3 ingredients! #recipe
Jell-O Popsicles Recipe

Jell-O Popsicles Recipe

Prep Time: 10 minutes
Inactive Time: 4 hours
Total Time: 4 hours 10 minutes

Slow drip popsicles made using Jell-O. Less mess with kids and oh so yummy.

Ingredients

  • 3 oz package of Jell-O
  • 4 cups of water
  • 1/3 cup granulated sugar, optional

Instructions

  1. Bring 2 cups of water to a boil. In a medium bowl mix sugar and Jell-O powder. Stir in boiling water, stirring constantly until Jell-O and sugar are completely dissolved (about 2 minutes).
  2. Stir 2 cups of cold water into bowl and then pour mixture into popsicle molds.
  3. Put the popsicles into the freezer until completely frozen.
Nutrition Information:
Serving Size: 1 grams
Amount Per Serving: Unsaturated Fat: 0g

Did you make this recipe?

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© Kelsey

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Pat

Saturday 18th of April 2020

Could you use Stevia as a sub for the sugar?

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