HONEY MAID Cheesecake Pops

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  • 30 min prep
  • 2 hr 30 min total
  • Makes 20 servings, 2 pops (80 g) each.


HONEY MAID Cheesecake Pops Recipe

Ingredients

  • 1 pkg. (250 g) brick cream cheese, softened
  • 1/4 cup sugar
  • 1 cup thawed frozen whipped topping
  • 20 Honey Maid Wafers
  • 115 g semi-sweet baking chocolate
  • 1/4 cup multi-coloured sprinkles (blue and white)

Instructions

  • Beat  cream cheese and sugar in medium bowl with mixer until blended. Gently stir in whipped topping.
  • Spread  cream cheese mixture onto 10 wafers; top with remaining wafers to make 10 sandwiches. Use knife to smooth cream cheese mixture around all sides of each sandwich. Place in single layer on parchment-covered baking sheet.
  • Freeze  1-1/2 hours.
  • Cut  each sandwich into quarters. Insert lollipop stick into filling in each sandwich quarter. Freeze additional 30 min.
  • Melt  chocolate as directed on package. Dip bottom half of each pop into chocolate. Return to baking sheet. Top with sprinkles. Freeze until chocolate is firm.

Recipe Tips

SubstitutePrepare using your favourite variety or colour of sprinkles.

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Nutrition Information

Makes 20 servings, 2 pops (80 g) each.

Nutrition per serving:

    • Calories 130 
    • Total fat 8 g
    • Saturated fat 4.5 g
    • Cholesterol 15 mg
    • Sodium 100 mg
    • Carbohydrate 14 g
    • Dietary fiber n/a
    • Total sugars n/a
    •     Includes added sugars n/a
    • Protein 2 g
    • Vitamin A 4 %DV
    • Vitamin C 0 %DV
    • Vitamin D n/a
    • Calcium 2 %DV
    • Iron 2 %DV
    • Potassium n/a
    • n/a indicates that data is not available

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