Learn how to make Oreo cake pops!!
Cooking & Baking
MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls in semi-sweet chocolate; top with half the sprinkles. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls, white chocolate and remaining sprinkles.
REFRIGERATE 1 hour or until firm.
Since this recipe makes 48 cookie pops, it's the perfect dessert to serve at your next family gathering.
To prevent the balls from having flat tops, fill a medium bowl with dried beans, then stand the freshly dipped pops in the bowl before refrigerating as directed.
How to Store
Store in tightly covered container in refrigerator.
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
2 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
1/2 cup multi-colored sprinkles, divided
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
6-8, 8-10, 10-12
Less than 1 hour