Love lemon cheesecake? Then these luscious, chocolate-dipped cheesecake balls, made lemony with the addition of lemon pudding mix, are right up your alley.
What You Need
Original recipe yields 30 servings
1 pkg. (11.2 oz.) JELL-O No Bake Real Cheesecake Dessert
1 cup cold milk
3 Tbsp. JELL-O Lemon Flavor Instant Pudding
1 tub (7 oz.) BAKER'S Dark Semi-Sweet Dipping Chocolate
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Let's Make It
Beat Filling Mix, milk and dry pudding mix with mixer on low speed just until moistened. Beat on medium speed 3 min. (Filling will be thick.) Stir in Crust Mix. Pour filling mixture into large bowl; cover. Refrigerate 1 hour.
Roll filling mixture into 30 balls with moistened hands, using about 1 Tbsp. filling mixture for each ball. Place in single layer on waxed paper-covered baking sheet. 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. Freeze 2 hours or until chocolate is set.
Substitute BAKER'S Milk Chocolate or White Dipping Chocolate for the Semi-Sweet Dipping Chocolate.
Pops can be stored, tightly wrapped, in the freezer up to 1 week.
Calories From Fat
% Daily Value*
Total Fat 3g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.