Prepare cake batter and bake as directed on package for 13x9-inch cake, blending dry pudding mix into batter before pouring into prepared pan. Cool completely.
Use pulsing action of food processor to process cake, in batches, until fine crumbs form. Place crumbs in large bowl. Add small amount of frosting; mix well with your hands. Mix in remaining frosting; roll into 40 (1-inch) balls.
Cover baking sheet with parchment. Melt white chocolate in microwave as directed on package. Dip end of 1 lollipop stick into melted chocolate, then insert coated end halfway into 1 cake ball. Place on prepared baking sheet. Repeat with 19 additional lollipop sticks and 19 of the remaining cake balls. Dip balls, 1 at a time, in remaining melted chocolate; gently shake coated ball over bowl of melted chocolate to remove excess chocolate before returning cake ball to prepared baking sheet.
Repeat with semi-sweet chocolate and remaining cake balls. Let stand 45 min. or until chocolate is firm.
You can also crumble the cake by using your hands. Put chunks of cake into large mixing bowl and use your hands to crumble it into fine crumbs. If you use this method, cut off and discard the hard edges of the baked cake before crumbling into crumbs.
Sprinkle coated cake pops with unsweetened cocoa powder, small candies, crushed cookies or chopped mixed nuts immediately after coating cake balls with the melted chocolate. If desired, add a few drops of food coloring to the melted white chocolate before using as directed.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 3.5g
Trans Fat 0.5g
Total Carbohydrates 21g
Dietary Fiber less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.