- 1 can (29 ounces) fruit cocktail in extra light syrup, undrained
- 12 Popsicle molds or 12 paper cups (3 ounces each) and Popsicle sticks
- Fill molds or cups with about 1/4 cup fruit cocktail; top with holders or insert sticks into cups. Freeze. Yield: 1 dozen.
Originally published as Fruit Cocktail Ice Pops in Quick Cooking May/June 1998, p40
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