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4 envelopes Knox gelatine
1/2 c. cold water
1 1/2 c. boiling water
2 cans (6 oz. each) frozen
fruit juice

In medium bowl, sprinkle gelatine over cold water, let
stand 1 minute. Add boiling water and stir until gelatine is
completely dissolved. Stir in fruit juice. Pour into 5 ounce
paper cups, insert wooden ice cream sticks and chill until
firm. Makes 8 pops.

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