My Other Blogs

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
 
Size-Wise
 
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.
 
 

No comments:

Post a Comment