Categories: Dessert

Ingredients

• 15.25 oz. box sprinkle cake mix, baked as directed and cooled completely
• 15.6 oz. container sprinkle vanilla frosting
• Lollipop sticks
• 2 (10 oz.) packages white chocolate melting wafers, melted as directed
• Liquid food coloring
• Sprinkles

Directions

1. In a large bowl, crumble cake into small pieces; adding sprinkles from frosting container. Stir in 1 1/4 cups frosting until well combined. Reserve remaining frosting for another use.

2. Line a large rimmed baking sheet with parchment paper.

3. Using a 1 1/2 tbsp. spring-loaded scoop, scoop cake mixture, and roll into 1 1/2-inch balls; place on prepared pan. Cover and freeze for 45 minutes or refrigerate for 2 hours.

4. Dip one end of each lollipop stick into melted white chocolate and stick into each cake ball. Cover and freeze for 15 minutes or refrigerate for 30 minutes.

5. Tint melted white chocolate with food coloring. Working in batches, dip each cake ball into melted white chocolate, letting excess drip off. Top balls with sprinkles while white chocolate is still wet. Place pops upright in a Styrofoam block or a shallow cardboard box, and let stand until chocolate is set. Store in an airtight container for up to 3 days.

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