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Jiggly Shark Pops

Dive into summer with these fun and festive jelly pops filled with gummy sharks and colorful crunchy coral.
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  • Level: Easy
  • Total: 4 hr 20 min (includes chilling time)
  • Active: 30 min
  • Yield: 8 pops
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Ingredients

3 1/2 cups white cranberry juice

1 cup blue soft drink, such as Kool-Aid Bursts Berry Blue (not from powder)

2 tablespoons granulated sugar

Four .25-ounce packages unflavored powdered gelatin

One 10.75-ounce frozen pound cake, thawed

2 ounces blue candy melting wafers

2 teaspoons unrefined coconut oil

1/4 cup white nonpareils

1/2 cup tiny rainbow crunchy candy, such as Nerds

8 gummy sharks

Whipped cream, for garnish 

Directions

Special equipment:
eight 7 1/4-inch-tall pushable pop molds; a silicone brush
  1. Bring the cranberry juice, blue drink and sugar to a boil in a medium saucepan over medium-high heat. Remove from the heat and slowly whisk in the gelatin; continue to whisk until dissolved. Pour the gelatin mixture into a 9-by-13-inch glass baking dish. Refrigerate, stirring every 10 minutes, until the gelatin just begins to thicken, 30 to 45 minutes. (It should be thick, but still liquid and pourable.)
  2. Meanwhile, slice the pound cake into eight 1/4-inch-thick slices. Remove the push parts of eight 7 1/4-inch-tall pushable pop molds from the tubes. Push the circle side of each mold into a cake slice to make a circle that fits snugly in the mold. Return the push part to each tube.
  3. Add the blue candy melting wafers and coconut oil to a small microwave-safe bowl. Microwave in 15-second intervals, stirring in between each, until melted and smooth, about 1 minute.
  4. Using a silicone brush, paint a 1/2-inch-thick strip on the exterior of the top of each tube with the melted candy. Coat with the white nonpareils (do not completely cover the melted candy). Let set, about 5 minutes. Spoon 1 tablespoon of the tiny crunchy candy into each mold. Freeze the molds while the gelatin sets. 
  5. Place 1 gummy shark into each of the molds, then fill with the gelatin mixture. Tap each mold to release any air bubbles. Refrigerate until completely set and very firm, at least 3 hours. Top each pop with whipped cream before serving.