Cookies Cream Pops Recipes

Steps:

• Heat oven to 350°F. Grease 8- or 9-inch round pan with shortening; lightly flour. In medium bowl, mix flour, baking soda, baking powder and salt; set aside.
• In large bowl, beat granulated sugar and 1/4 butter with electric mixer on medium speed about 2 minutes or until light and fluffy, scraping bowl occasionally. Beat in sour cream. Beat in egg whites, one at a time, beating well after each addition. Beat in 1 teaspoon vanilla. On low speed, alternately add flour mixture, about 1/3 at a time, and milk, about 1/2 at a time, beating just until blended. Pour into pan.
• Bake 33 to 38 minutes or until top springs back when touched lightly in center. Cool 15 minutes.
• Meanwhile, in medium bowl, mix powdered sugar and 3 tablespoons butter with electric mixer on low speed until blended. Beat in 1 tablespoon milk and 1 teaspoon vanilla. Crumble warm cake into medium bowl. Stir powdered sugar mixture into crumbled cake until well blended. Stir in crushed cookies. Cover; refrigerate 1 to 2 hours or until firm enough to shape. Roll cake mixture into 28 (1 1/2-inch) balls; place on waxed paper-lined cookie sheet. Freeze 30 minutes.
• In 2-cup microwavable measuring cup, microwave 12 oz of the candy melts as directed on package until melted. Coating must be at least 3 inches deep; add more candy melts as necessary to reach and/or maintain 3-inch depth. Remove several cake balls from freezer at a time. To make each cake pop, dip tip of lollipop stick 1/2 inch into melted candy and insert 1 inch into cake ball. Dip into melted candy to cover; very gently tap off excess. (Reheat candy in microwave or add vegetable oil if too thick to coat.) Poke opposite end of stick into foam block. With icing writer, decorate cake pops to resemble desired sports balls. Let stand until set.

Steps:

• Divide the crushed cookies evenly among 10 ice-pop molds. Pour the cream over the cookie chunks until each mold is filled. Freeze until solid, about 4 hours.

Steps:

• Beat pudding mix and milk in large bowl with whisk 2 min.
• Add cookie crumbs and COOL WHIP; stir just until blended.
• Spoon into 9 (3-oz.) paper or plastic cups. Insert wooden pop stick or plastic spoon into center of each for handle.
• Freeze 5 hours or until firm. Remove frozen pops from cups just before serving.

Steps:

• Line a baking sheet with parchment paper.
• Combine cookies and cream cheese in the bowl of a stand mixer and mix until well blended.
• Form mixture into twenty four 1 1/2-inch balls. Place on the prepared baking sheet and secure a lollipop stick in each one. Chill in the refrigerator for 10 minutes.
• While the cake pops are chilling, place candy melts in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until melted, 3 to 5 minutes.
• Remove cake pops from the refrigerator. Dip each one in the melted candy coating, allowing any excess to drip off. Return to the lined baking sheet and sprinkle immediately with sprinkles. Let sit until coating has completely set, about 10 minutes.