Ingredients

• 2 cups frozen (or fresh) strawberries
• 4 cups seedless watermelon chunks (about 1 lb)
• 12 oz watermelon juice
• 1 cup Deli lemonade
• 2 (10 ct) ice pop molds with sticks

Steps

1. Place strawberries, watermelon chunks and juice, and lemonade into blender (or food processor bowl); pulse until combined.
2. Divide mixture evenly among molds and insert sticks. Freeze 2 ½ hours (or overnight) or until firm. Serve.
Chef's Tip: Mixture makes about 4 cups liquid; may be poured into other molds (or ice cube trays) or served as drinks if desired.

Ingredients

• 12 oz frozen (or fresh) blueberries, thawed
• 8 oz frozen whipped topping, thawed
• 8 oz cream cheese, softened
• 2 tablespoons unsalted butter, melted
• 1 ½ cups cinnamon almonds (or praline pecans)
• 1 (8-oz) can crushed pineapple in juice, drained
• 1 cup water
• 1 (3-oz) package cherry (or favorite berry) gelatin dessert mix

Steps

1. Thaw berries and whipped topping. Set cream cheese out to soften. Melt butter. Place nuts in food processor bowl; process until fine crumbs form, then pour into 9-inch baking dish with butter. Blend nuts and butter with fingers; spread evenly over bottom of dish.
2. Place cream cheese in large bowl; beat with electric mixer until fluffy. Gently stir (fold) in whipped topping. Spread cream cheese mixture evenly over crust, then chill 30 minutes. Drain pineapple.
3. Place 1 cup water in large microwave-safe dish. Microwave on HIGH for 2 minutes or until boiling. Stir in gelatin mix until dissolved; add blueberries and pineapple. Pour gelatin mixture evenly over cream cheese layer. Cover and chill 1 hour (or overnight). Serve. (Makes 9 servings.)