Sour Punch Rainbow Popsicles

01. Melt Sour Punch Assorted Bites

Add the Sour Punch Assorted Bites (strawberry flavor) to a small saucepan along with ¼ cup of water and place over low heat. Stir frequently as the candy melts to prevent it from sticking to the bottom of the pan.

When the water cooks off, add another ¼ cup of water and continue to cook and stir until the Sour Punch is mostly melted, about 10 minutes.

02. Blend with Banana and Greek Yogurt

Add the melted Sour Punch to a blender along with the frozen banana, greek yogurt, and remaining ¼ cup of water. Blend until completely smooth, scraping down the sides of the blender as needed to incorporated all of the ingredients.

Transfer the strawberry mixture to a glass or bowl and rinse out the saucepan and blender. Repeat the above steps with the green apple and blue raspberry Sour Punch bites. 

03. Divide and Pour

Divide the strawberry mixture between 10 popsicle molds, filling each slot about a third of the way.

Slowly pour the green apple mixture on top of the strawberry layer, followed by the blue raspberry mixture.

Leave about a quarter inch of space at the top; the popsicles will expand as they freeze.  

04. Freeze and Insert Popsicle Stick

Wipe any drips or excess moisture from the top of the popsicle mold, replace the cover (or cover with foil), and put it in the freezer.

After about two hours, carefully insert a popsicle stick into each slot. Freeze until completely solid, at least five hours.

05. Transfer Popsicles to a Baking Sheet and Store

Run the mold under warm water for a minute to loosen the popsicles so you can easily (and gently) pull them out.

Transfer the popsicles to a baking sheet lined with parchment paper and freeze for another 30 minutes. This will prevent them from melting too quickly.

Store leftover popsicles in an airtight container with a layer of wax or parchment paper between each.