Pillsbury came out with a new cake mix and frosting. Orangesicle!
Here is a summer fun in the sun cake pop created with our favorite summer ice cream treat in mind.
The inside is a vanilla cookie pop, the outside is the orangesicle cake pop, dipped in orange creme candy melts and topped with crunchy orange sugar sprinkles!
Orange Cream Pop Recipe (makes 24)
1 box Pillsbury orangesicle (plus ingredients as directed to make a cake)
1 Pillsbury orangesicle frosting container
16 ounce vanilla sandwich cookies
6 ounces cream cheese
orange creme candy melts
orange sugar sprinkles
Bake the cake in a 9×13-inch pan as the directions on the box. Cool completely. Crumble cake into a large bowl. Add 1/2 to 3/4 of the container of frosting. Set aside.
In the food processor place half of the cookies. Process until the cookies are crumbs. Dump into a large bowl. Place the big chunks back into the food processor and add the remaining cookies.
Process again until the cookies are crumbs. Pour the first batch of cookie crumbs back to the processor with the second batch. Add the 6 ounces of cream cheese. Process until the cookie crumbs form a ball.
Make 1/2-inch balls from the cookie dough.
Place some of the cake dough into the palm of your hand, add the cookie ball to the center and in case it with the cake dough.
Roll into a ball and place on a cookie sheet lined with wax paper.
Once the cookie sheet is full place it in the freezer for 30 minutes. Melt enough candy melts for dipping the end of the sticks in. (about 1 cup) Place cake pops into the cups of a mini cupcake pan with the flat end up.
Dip a lollipop stick into the melted candy, place the cake pop in the palm of your hand and gently press the candy coated stick in. NOTE: The cookie center will be harder then the outside cake. I gently turned the stick into the cake pop in a twisting manner.
Place the cake pop back into the mini muffin cup.
Once the muffin cups are full place in the refrigerator for 10 minutes. Meanwhile prepare for the next step. Make sure you have a piece of styrofoam, take a lollipop stick and press into the block spaced apart enough so the cake pops won’t touch. Melt the candy melts NOTE: You will need to add about 1 tablespoon of shortening to the candy melts to loosen them up. I melted my candy in a glass measuring cup. That way it was deep enough so all I had to do was dip the pops. I didn’t need to use a spoon to help cover the pops. Put some of the sugar sprinkles into a bowl. Now you are ready to finish the cake pops. Dip cake pop in melted candy gently swirl the pop.
This helps cool down the candy and gets rid of any excess. With a spoon and while candy is still soft sprinkle on the sugar sprinkles. Place finished pop in one of the pre made holes. Once the styrofoam block is full place in the refrigerator to harden. This is a LBC original!
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