Graces Cookies N Cream Pudding Pops Recipes

GRACE'S PUDDING POPS

Steps:

• 1. NOW YOU CAN USE 2 DIFFERENT FLAVORS OF PUDDING AND LIKE PUT SO MUCH CHOC PUDDING ON TOP[PUT IN FIRST] THEN THE OTHER FLAVOR THEN THE CHOC AGAIN. AND ALWAYS PUT THE LONG STEM HANDLES ON THEM BEFORE YOU PLACE IN FREEZER.
• 2. MAKE THE PUDDING ACCORDING TO DIRECTTIONS. THEN FOLLOW THE TOP DIRECTIONS. THEN PLACE IN FREEZER OVER NITE. I HAD SEVERAL POPCYCLE MAKER CONTAINERS, AND ALWAYS HAD THESE AND THE HOMEMADE POPCYCLES MADE FOR THE KIDS EVERY DAY.
• 3. THEN THE NEXT DAY WHEN THE KIDS WANT A SNACK GIVE THEM 1 OF THESE. TRY 1 YOURSELF. THEY ARE PRETTY DARN GOOD. AND I DON'T THINK THEY MAKE THEM ANY MORE.
• 4. YOU CAN FIND THE POPCYCLE PLASTIC MAKERS AT WALMART. TUPPERWARE USED TO MAKE THEM. I HAD BOTH. YOU WANT THE ONES WITH THE LONG STEM AND HANDLE.
• 5. WHEN YOU TAKE IT OUT, JUST RUN A LITTLE HOT WATER OVER THE BASE OF IT FOR IT TO COME OUT SMOOTH. ENJOY.

COOKIES N CREAM CAKE POPS RECIPE - (4.6/5)

Steps:

• FILLING: Heat oven to 350°F. Coat a 13 x 9 x 2-inch baking pan with nonstick cooking spray. In a large bowl, combine cake mix, 1 1/3 cups water, the egg whites and oil. Prepare as per package directions. Fold in chopped cookies and pour into prepared pan. Bake at 350 degrees F for 32 to 35 minutes. Cool completely in pan on a wire rack. Finely crumble cake into a large bowl. Stir in frosting and press together with the back of a spoon. Shape mixture into 1-1/4-inch balls and place on a baking sheet. Refrigerate 2 hours or freeze for 20 minutes. COATING: Once cake balls are chilled, melt candy as per package directions. Remove a few balls from the refrigerator or freezer. Dip a lollipop stick about 1 inch into the melted candy. Press a cake ball onto the stick, being careful not to press stick too far. Dip ball into desired coating and gently tap so excess coating drips back into bowl. Garnish with contrasting-color drizzle, nonpareils, crushed cookies or a combination of ingredients. Transfer decorated pops to a wax paper-lined sheet. Repeat, reheating candy melts as needed. Refrigerate for 30 minutes, then store at room temp up to 2 weeks.