Found the recipe here;
http://www.kraftcanada.com/en/recipes...

Recipe:
1 cup sugar, divided into three 1/3 cup measures
1 pkg. 3oz (85 g) JellO Lime Jelly Powder
2 cups boiling water, divided
Ice cubes
1 cup cold water, divided into two 1/2 cup portions
1 pkg. (3 oz or 85 g) JellO Strawberry Jelly Powder
3 Tbsp. Baker's SemiSweet Chocolate Chips
125 g (1/2 of 250g pkg. or 4 oz) Cream Cheese, softened
11/2 cups thawed Cool Whip Whipped Topping


MIX 1/3 cup sugar and lime jelly powder in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime jelly; stir until ice is completely melted. Refrigerate 25 min.

MEANWHILE, repeat with remaining strawberry jelly powder but do not refrigerate. Pour into 16 (3oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup. You want your jello to be slightly set so that the chocolate chips stay suspended in the jello and don't all sink to the bottom.

*NOTE* I have no idea why (noname brand jello maybe?) but mine took 45 in the freezer to get to the semigelled state and the lime jello (Jello brand) only took 25 minutes in the fridge and it was in a large container and not in the freezer. I had to take the lime jello out of the fridge while waiting for the strawberry jello to gel in order to keep it from gelling up completely.

BEAT cream cheese and remaining sugar with mixer in medium bowl until blended. Stir in Cool Whip. Beat the cool whip and cream cheese together very well and make sure that it is at room temperature and then spread over jelly in cups.
This part is can be difficult and finicky. I found that piping the creamy mixture into the cup worked well and then used a spoon to spread and smooth it out to the cup edges.
Cover with lime jelly. Insert wooden pop stick in centre of each cup for handle.

FREEZE 3 hours or until firm. Remove pops from cups just before serving.

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