“Kitchen Krafts: Summer Coolers,” Friend, July 1979, 31
Kitchen Krafts:
Summer Coolers
Yogurt Pops
2 cups plain yogurt
1 (6-ounce) can frozen drink concentrate
6 small plastic cups
6 wooden sticks
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Mix yogurt and drink.
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Fill each cup with mixture and freeze 1 hour or until firm enough to hold sticks.
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Poke stick into each pop and freeze until firm.
Banana Fudgesicles
1 (17 1/2-ounce) can chocolate pudding
1 banana, sliced
6 paper baking cups
6 wooden sticks or plastic spoons
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Line muffin pan with paper baking cups, then fill with chocolate pudding and place slice of banana in center.
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Freeze 1 hour, then put a stick into each fudgesicle. Continue to freeze until firm.
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To loosen, quickly dip pan into hot water and peel off paper baking cups.
Ice-Cream Cake
1/2 gallon vanilla ice cream
1 box vanilla wafers
1 (6-ounce) can frozen orange juice concentrate
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Crush cookies.
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Let ice cream and orange juice soften, then blend with mixer.
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In cake pan alternate thin layers of crumbs and 1″ layers of ice-cream mixture.
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Sprinkle remaining crushed wafers on top and freeze until hard.
Strawberry Swizzler
1 (6-ounce) package strawberry gelatin
2 cups hot water
1 cup cold water
1 (32-ounce) bottle chilled ginger ale
1 quart vanilla ice cream
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Dissolve gelatin in hot water.
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Add cold water and chill until slightly thickened.
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Using six glasses, pour 1/2 cup of gelatin into each glass.
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Add half of ginger ale equally to the six glasses and stir. (It is important to add part of ginger ale before ice cream, so gelatin won’t harden.)
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Divide ice cream into the six glasses, then top with ginger ale.
Illustrated by Shauna Mooney