Beat the butter and sugar with an electric mixer until pale and fluffy. Add the vanilla extract and eggs one a time, mixing with each addition.

In a separate bowl, combine the flour, baking soda and salt. Add this to the batter in 2 additions, alternating with the sour cream.

Divide the batter between 2 bowls. Dye one bowl light blue and the other dark blue. Pour the batter into 2 greased and floured 8-inch round cake pans. Bake at 350F for 20 minutes, or until a skewer inserted into the cakes comes out clean. Cool in the pans for 10 minutes, then transfer to a wire rack and cool completely.

Beat the butter with an electric mixer until pale and fluffy. Add the vanilla extract and beat until combined. Add the confectioner’s sugar one cup at a time, then beat for 3-5 minutes, until fluffy.

Combine the blue jello and gelatin powder in a large bowl. Add the boiling water and whisk until well combined. Add the cold water and whisk until combined.

Pour into a shallow dish and place in the fridge until the jello has set, about 2-3 hours.

Use the push pop containers as a guide to slice circles of cake and jello. You’ll need 3 layers of cake and 1 layer of jello for each push pop – stack them beside the push pop containers to check their height, making sure there is about 1” of room between the stack of cakes and jello and the top of the container. The buttercream will take up the remaining space!

Place the buttercream in a piping bag fitted with a large, round tip.

Slide one circle of light blue cake down to the bottom of each push pop container. Pipe a thin layer of buttercream on top of the cake. Slide a circle of dark blue cake on top, then repeat with buttercream and a circle of light blue cake. Place a circle of jello on top.

Stick a teddy graham into a gummy lifesaver, then place on top of the push pop. Repeat with the remaining push pops and enjoy!