Cheesecake Pops

1. 1

   Beat Filling Mix and milk with electric mixer on low speed just until moistened.

2. 2

   Beat on medium speed 3 minutes.

3. 3

   (Filling will be thick.)

4. 4

   Stir in 1 cup of the Crust Mix.

5. 5

   Place remaining Crust Mix in resealable plastic bag; reserve for later use.

6. 6

   Pour filling mixture into large bowl; cover.

7. 7

   Refrigerate 1 hour.

8. 8

   Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp.

9. 9

   of the filling mixture for each ball.

10. 10

    Place in single layer on wax paper-covered baking sheet.

11. 11

    Insert lollipop stick into center of each ball.

12. 12

    Freeze 2 hours.

13. 13

    Melt dipping chocolate as directed on package.

14. 14

    Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub.

15. 15

    Immediately dip balls into reserved Crust Mix and/or desired decorations.

16. 16

    Freeze an additional 2 hours or until chocolate is set.

* Per serving · 4 servings · Values may vary.

No additional tips available.