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Categories:Viewed: 108 - Published at: 10 years ago
Ingredients
- 2 cups PHILADELPHIA Ready-To-Eat Cheesecake Filling
- 2 oz. BAKER'S Bittersweet Chocolate, melted
- 2 Tbsp. multi-colored sprinkles
Method
- Use 1 Tbsp or small (#50) ice cream scoop to make 20 scoops of cheesecake filling; place, 2 inches apart, in waxed paper-lined rimmed baking sheet.
- Drizzle with chocolate.
- Add sprinkles.
- Insert lollipop or wooden pop stick into top of each scoop.
- Freeze 3 hours or until firm.
- Remove from freezer about 10 min.
- before serving.
- Let stand at room temperature to soften slightly.
