Bring 1/4 cup water to boil. Add to orange dry jelly powder in small bowl; stir 2 min. until completely dissolved. Cool 5 min.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. Spoon 1/3 of the pudding into small bowl, then spoon half of the remaining pudding into separate small bowl.
Line 8-inch square pan with foil, with ends of foil extending over sides. Add orange jelly and 1/2 cup Cool Whip to one bowl of pudding; stir until blended. Pour into prepared pan; spread to form even layer on bottom of pan. Freeze 15 min.
Repeat layers twice, using remaining water, jelly powder flavours, prepared pudding and Cool Whip. Freeze 5 hours or until firm.
Use foil handles to transfer dessert from pan to cutting board; cut into 8 bars. Insert wooden pop stick into short side of each bar to serve.
Kraft Kitchen Tips!
How to Use Remaining Dry Jelly Powder
Add 2/3 cup boiling water to each remaining flavour of dry jelly powder (from 85-g pkg.); stir 2 min. until completely dissolved. Stir 2/3 cup cold water into each flavour jelly. Refrigerate 4 hours or until firm.
Prepared dessert can be frozen up to 24 hours before cutting into bars to serve.
Calories From Fat
% Daily Value
Fat 4 g
Saturated fat 3.5 g
Cholesterol 5 mg
Sodium 240 mg
Carbohydrate 27 g
Fibre 0 g
Sugars 24 g
Protein 2 g
8 servings, 1 pop (97 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.