Easter Cake Pops
1 Box of Cake Mix prepared per package instructions
8 oz of a cream cheese type cake icing
1 bag of white melting chocolates
Bake the cake per package instructions. Remove from the oven and cool completely. When cool, crumble well and mix in the cake icing. Roll into golf ball sized balls and place on popsicle sticks. I found that it was best to refrigerate the mixture for 24 hours first - that makes it much easier to form the balls.
Once the balls are formed and on the sick, set them aside. Melt the chocolates in a microwave safe bowl on the high temp setting, stirring every 30 secs until completely melted. Dip the cake pops into the white chocolate and cover well. Sprinkle with sprinkles of your choice and allow to cool. I used a special holder that I purchased just for cake pops from the craft store - this made the whole process much easier.