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Cheesecake Pops

Cheesecake Pops recipe
photo by:kraft
Here are cake pops for cheesecake lovers—dipped in chocolate, rolled in deliciousness and served on a stick.
30 min
5 hr 30 min
15 servings, 2 pops each
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What You Need

pkg.  (11.1 oz.) JELL-O No Bake Real Cheesecake Dessert
cup  cold milk
 lollipop sticks
tub  (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
 Decorations, such as assorted sprinkles, colored sugars, chopped PLANTERS Nuts (optional)

Make It

BEAT Filling Mix and milk with electric mixer on low speed just until moistened. Beat on medium speed 3 minutes. (Filling will be thick.) Stir in 1 cup of the Crust Mix. Place remaining Crust Mix in resealable plastic bag; reserve for later use. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.

ROLL filling mixture into 30 balls with moistened hands, using about 1 Tbsp. of the filling mixture for each ball. Place in single layer on wax paper-covered baking sheet. Insert lollipop stick into center of each ball. Freeze 2 hours.

MELT dipping chocolate as directed on package. Dip frozen pops into chocolate, turning to coat completely and scraping off excess chocolate on side of tub. Immediately dip balls into reserved Crust Mix and/or desired decorations. Freeze an additional 2 hours or until chocolate is set.

Kraft Kitchens Tips

Size Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Special Extra
Prepare as directed, substituting BAKER'S Milk Chocolate or White Dipping Chocolate for some of the Semi-Sweet Dipping Chocolate.
Make Ahead
Pops can be stored, tightly wrapped, in the freezer up to 1 week.
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