Servings: 24 pops
Ingredients
- 1 (15 oz) box Yellow Cake Mix, Prepared
- 1/2 Cup Vanilla Frosting
- 1 Cup Prairie Farms Premium Small Batch Vanilla Ice Cream, softened
- 1 Cup Chocolate Sandwich Cookies Crushed
- 1 Cup Prairie Farms Premium Small Batch Chocolate Ice Cream Softened
- 24 popsicle sticks
- 2 ice cube trays
Instructions
- Crumble prepared cake into a large bowl. Add vanilla icing and combine thoroughly.
- Take 1 tablespoon of cake mixture and press it into the bottom of each divot in 2 ice cube trays. Spread 1 tablespoon vanilla ice cream over cake layer. Sprinkle about 1 teaspoon of crushed chocolate sandwich cookies on top of vanilla ice cream. Top with 1 tablespoon of chocolate ice cream.
- Press the popsicle sticks into the centers of the ice cream cake pops. Freeze until hardened, at least 8 hours.
- Using a butter knife, loosen the ice cream cake pops from the tray. Keep frozen until ready to serve. Enjoy!
Notes
Any leftover cake can be used in the recipe instead of preparing a fresh yellow cake.
Use leftover cake pop mix to make regular cake pops and cover with your choice of melted chocolate.
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