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.
Have fun with your kids making these lollipop treats. As a bonus, they can also be used to help teach kids about portion control.
Substitute toasted BAKER'S ANGEL FLAKE Coconut for the sprinkles.
Wrapped lollipops can be stored in freezer up to 2 weeks.
Calories From Fat
% Daily Value*
Total Fat 12g
Saturated Fat 7g
Trans Fat 0.5g
Total Carbohydrates 14g
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.