Tuesday, August 6, 2013

Chocolate Truffle Cookie Pops

What You Need
½  cup   cold milk
1 pkg.  (3.4 oz.) JELL-O Vanilla Flavour Instant Pudding
30 NILLA Wafers, finely crushed (about 3 cups)
3 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, melted
1 oz.  BAKER'S White Chocolate
Make It
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add wafer crumbs; mix well.
SHAPE into 42 (1-inch) balls; place on waxed-paper-covered rimmed baking sheet. Freeze 10 min. Dip balls in semi-sweet chocolate; return to baking sheet. Insert lollipop stick into centre of each ball.
REFRIGERATE 20 min. or until firm. Melt white chocolate as directed on package. Drizzle over pops; refrigerate 10 min. or until coating is firm.
Kraft Kitchens Tips
Enjoy your favourite foods but keep portion size in mind.
Special Extra
For a fun way to serve these tasty pops, insert bottom ends of lollipop sticks in piece of artificial grass-covered foam.

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