FRUIT Punch

Sweet-tart STRAWBERRY LEMONADE inspired these vibrant desserts

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Strawberry-Lemonade Pops

ACTIVE 15 MIN. - TOTAL 15 MIN., PLUS 8 HOURS FREEZING

MAKES 8 TO 10

1 lb. fresh strawberries, hulled and halved (about 4 cups)

1/3 cup granulated sugar

2 tsp. grated lemon zest plus 1/4 cup fresh juice (from 1 lemon)

1/3 cup strawberry jam

Ice-pop sticks

1. Place strawberries, sugar, and lemon zest and juice in a blender. Blend until smooth, about 1 minute. Add jam; blend until just combined, about 10 seconds.

2. Pour into 8 to 10 (3-ounce) ice-pop molds; cover with mold lids, and insert ice-pop sticks. Freeze until solid, at least 8 hours or up to 2 weeks. To serve, run the molds under warm water for a few seconds and gently pull pops from molds.

No-Bake Berry-Lemon Pie

ACTIVE 50 MIN. - TOTAL 1 HOUR, 10 MIN., PLUS 4 HOURS CHILLING

SERVES 8

11/2 cups loosely packed, finely ground crumbs of shortbread cookies (such as Lorna Doone; from 1 [10-oz.] pkg.)

1/4 cup packed light brown sugar

2 tsp. grated lemon zest (from 1 lemon), divided, plus lemon zest curls for garnish

6 Tbsp. salted butter, melted

1 (3.4-oz.) pkg. lemon-flavored instant pudding and pie filling (such as Jell-O)

1 cup cold whole milk

1 (8-oz.) pkg. cream cheese, softened

11/2 cups heavy whipping cream

1/2 cup unsifted powdered sugar

1/4 cup strawberry-flavored gelatin (from 1 [3-oz.] pkg.)

1/2 cup boiling water

Halved fresh strawberries

1. Generously coat a 9-inch pie plate with cooking spray. Stir together cookie crumbs, brown sugar, and 1 teaspoon zest in a medium bowl until well combined; add butter, stirring until combined. Press into bottom and up sides of prepared pie plate. Freeze while preparing filling.