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Oreo Cake Pops (link For The Recipe)
Food & Drink
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.
SIZE-WISE Since this recipe makes 48 cookie pops, it's the perfect dessert to serve at your next family gathering. NOTE 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