*1 (14.25oz) box cake mix, any flavor
*1 (16oz) tub frosting, any flavor (you won't use all of it)
or 1/2 to 3/4 cups homemade frosting
*1 pkg almond bark/candy coating
*Sprinkles
*Lollipop sticks
*3"x4" cello bags (optional)
Bake the cake according to pkg directions. Once it's cool, crumble the cake into a large bowl or Ziploc bag. Add 1/2 of frosting container. Mix with hands into a thick like truffle center. Roll mixture into 1" balls and place on a cookie sheet. A cookie dough scoop works great. Cover w/ plastic wrap and refrigerate for an hour or overnight. Melt chocolate in microwave per directions on pkg. Dip the tip of your lollipop stick in chocolate and insert into the flat end of the cake balls. Carefully insert the cake ball into the candy coating by holding the lollipop stick and rotating until covered. Once covered, remove and softly tap and rotate until excess chocolate falls off. Immediately cover with sprinkles and insert into a Styrofoam block to harden. They can be frozen for up to a month.
*1pkg Oreo cookies. Regular, mint, or golden.
*1pkg (8oz) cream cheese, softened
*6 squares chocolate almond bark
*1 square white or red chocolate bark (optional)
Finely crush the cookies in a food processor then add the cream cheese and mix until it is a soft dough, uniform in texture. Form the mixture into balls, rolling until smooth, and place on a plate. Use a cookie dough scoop and cut each one in half then roll to keep them the same size. Refrigerate. Melt the chocolate bark according to pkg directions and dip each truffle in the chocolate with a fork or a toothpick. Tap excess chocolate off and place on wax paper. Drizzle white or red chocolate over the top for decoration. Serve within 24 hours or refrigerate. They freeze well too.
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