2 tsps instant coffee powder
2 tbsps fine sugar
1 tbsp hot water
1 cup vanilla custard
1 / 3 cup thickened cream
1 / 4 cup coffee-flavored liqueur
1 / 2 cup chocolate
1 / 2 cup toffee bar, crushed
Dissolve coffee and sugar in water in a cup. Cool. Combine custard and cream in a large bowl. Stir in coffee and liqueur. Place 12 shot glasses (about 1 / 4 cup capacity) in a shallow cake pan. Divide coffee mixture among glasses. Freeze for about 2 hours, or until mixture begins to set. Insert a paddle-pop stick into the centre of each glass. Freeze overnight, or until frozen. Place chocolate in a small bowl sitting over a pan of simmering water. Stir until melted. Remove from heat. Cool to room temperature. Twist popsicles to remove from glasses. Dip tops in melted chocolate then immediately coat in crushed toffee. Stand popsicles, stick facing upwards, on a sheet pan lined with baking paper. Return to freezer until serving.
1 small box Jello (Lemon-Lime or Lemon);1 pkg. Kool Aid (Apple or Lemon-Lime);1 ¼ cup apple juice;
¼ cup cold water;1/2 cup sugar;2 cups hot water;
2 ounces Sour Apple Pucker Schnapps
Dissolve Jello, Kool Aid and sugar in hot water. Add cold water and apple schnapps, then put in containers and freeze.