Trix Cereal Cake Pops Recipes

TRIX™ CEREAL CAKE POPS

Steps:

• Heat oven to 350°F (325°F for dark or nonstick pan). Make and bake cake as directed on box for 13x9-inch pan. Cool completely, about 1 hour.
• In large bowl, crumble cake; stir in frosting until well blended. Refrigerate about 2 hours or until firm enough to shape.
• Roll cake mixture into 48 (1 1/2-inch) balls; place on cookie sheet. Freeze 1 to 2 hours or until firm. Meanwhile, coarsely crush cereal. Line cookie sheet with waxed paper.
• In 1-quart microwavable bowl, microwave 12 oz of the candy coating uncovered on High 1 minute 30 seconds; stir. Continue microwaving and stirring in 15-second intervals until melted; stir until smooth. Remove one-third of the balls from freezer. Using 2 forks, dip and roll each ball in coating. Place on waxed paper-lined cookie sheet. Immediately sprinkle with crushed cereal. Melt remaining candy coating in 12-oz batches; dip remaining balls and sprinkle with cereal. Place in refrigerator.
• To serve, carefully insert sticks into cake balls. Store any remaining cake balls in airtight container in refrigerator.

FROYO YOPLAIT® TRIX™ YOGURT LAYER POPS

Steps:

• Remove foil lids from yogurt containers; discard lids. Remove half of yogurt from each container. Sprinkle cereal in each container. Spoon yogurt back on top of cereal; containers will be full.
• Cover containers with foil; insert Trix® frozen ring stick* through center of foil into each container of yogurt.
• Place upright in freezer 3 to 4 hours or overnight. Run lukewarm water over outside of yogurt container 20 to 30 seconds (DO NOT MICROWAVE). Remove foil. Gently twist and pull stick to remove pop. To reuse sticks, hand wash only; do not put in dishwasher.