No Bake Cake Pops Recipes

CAKE POPS

Steps:

• Prepare and bake the cake according to the package directions for a 9-by-13-inch pan. Let cool completely.
• Break the cake into pieces and place it in a food processor. Add the frosting and process until the mixture forms a ball and pulls away from the sides of the bowl, about 30 seconds. If the mixture doesn't come together, add more frosting 1 tablespoon at a time until it holds its shape.
• Using a 3/4-ounce scoop, form the mixture into 46 balls and put them on a baking sheet. Refrigerate until firm, about 30 minutes.
• Meanwhile, place the candy wafers in a microwave-safe bowl and melt according to package directions. Dip a half inch of the tip of a lollipop stick into the candy and then stick the tip halfway into a cake ball. Repeat with the remaining balls and sticks. Refrigerate the cake pops until completely chilled, about 1 hour.
• Microwave the candy again until melted and pour it into a tall narrow glass. Dip each cake pop into the candy and let any excess run off. If decorating, turn the cake pop upright and sprinkle with sprinkles while the coating is still wet. Stick the finished pops in two 9.8-by-11.8-inch Styrofoam blocks block and let set completely.

NO-BAKE CHOCOLATE COOKIE POPS

Steps:

• Place the cookies in the bowl of a food processor and pulse them until roughly chopped. Add the cream cheese and continue pulsing until the mixture is well combined and there are no large pieces of cookie remaining.
• Line a baking sheet with parchment paper. Using your hands, squeeze and roll the cookie mixture into 1-inch balls. Insert a lollipop stick into each ball, place them on the baking sheet and freeze them for 30 minutes.
• Melt the chocolate and vegetable oil in the microwave on 30-second intervals, stirring between each interval, until fully melted. Dip the cookie balls in the melted chocolate then immediately garnish them with sprinkles, crushed nuts or toasted coconut flakes. Return the pops to the baking sheet. Loosely cover and refrigerate them for 1 hour or until the chocolate is set.

TO DIE FOR NO-BAKE CAKE POPS

Steps:

• Line a sheet pan with parchment paper. The pan must be able to fit in the freezer.
• Place sandwich cookies into the bowl of a food processor and pulse until they resemble fine breadcrumbs.
• Stir crushed cookies, cream cheese, and marshmallow creme together in a bowl. Roll cookie mixture into walnut-sized balls, place them on the prepared pan, and freeze for 5 minutes.
• Melt 1/4 cup bark in a microwave-safe glass or ceramic bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Remove cake pops from the freezer.
• Dip each lollipop stick into the melted bark, and push a stick halfway through each cake pop. Place on the sheet pan and return cake pops to the freezer for 5 minutes.
• Melt remaining bark in a microwave-safe bowl in 30-second intervals, stirring after each melting, for 1 to 3 minutes. Pour coating into a large coffee mug, deep enough to make it easy to immerse the cake pops.
• Remove cake pops from the freezer, and dip each prepared pop into the melted bark, coating completely. Place the pops back onto the sheet pan. Refrigerate until firm, about 10 minutes.

NO-BAKE CAKE POPS RECIPE

Steps:

• 1. In two separate bowls, crumble the cakes until they resemble coarse crumbs.2. To each bowl, add half of the DEL MONTE Fiesta Fruit Cocktail and mix well.3. Form every 1 tablespoon of the mixture into balls. If the mixture is dry, add 1 tablespoon of reserved fruit cocktail syrup until the mixture can be formed. Chill.4. Melt the white and dark chocolate separately over a double boiler or in bowls placed on top of a pot of simmering water.5. Dip 1 inch of the popsicle stick or lollipop stick into the chocolate mixture then insert into the cake pops.

PEPPERMINT MOCHA SHAKEOLOGY CAKE POPS

Steps:

• Combine Shakeology, dates, almond flour, and almond milk in a food processor; cover. Pulse until fine crumbs form, scraping down sides as needed.
• Shape mixture into six equal balls; insert a lollipop stick into the center of each, pressing the ball firmly around the stick. Set aside.
• Add chocolate chips and coconut oil to a small microwave-safe bowl; microwave on high for 30 seconds. Stir, then microwave 30 seconds more if needed.
• Dip each cake ball into chocolate mixture to coat. Place into a cake pop stand (see instruction below) or arrange on a plate lined with parchment paper; refrigerate until chocolate hardens, about 15 minutes.
• Transfer to an airtight container and refrigerate for up to 24 hours.

NO-BAKE CAKE POPS

Steps:

• In a food processor or blender, pulse 12 rolls until a fine consistency.
• Make the frosting: In a separate bowl, beat the softened butter and cream cheese with a mixer for 2 minutes, or until creamy. Add the confectioners' sugar and beat until combined. Then, add the grated coconut to the frosting. Lastly, add in the salt, coconut extract and almond extract.
• Mix the pulsed rolls and frosting together until combined. (You may have to blend 2 to 3 extra rolls and add them in to get your desired consistency.) Roll the mixture into small balls and place in the freezer for 15 minutes.
• Melt the white chocolate chips, then stir in some food coloring if you want. Dip cake pop sticks in the white chocolate and insert a stick into each cake ball. Freeze for 20 minutes, or until hardened. Remelt the white chocolate and fully dip the cake pops. Return to the freezer until set, about 20 minutes.