I ADAPTED JUNIOR'S RECIPE TO MAKE A CRUSTLESS AND GLUTEN FREE VERSION FOR MY POPS! CHEESECAKE: 4 (8 ounce) packages cream cheese 1 2/3 cups sugar 1/4 cup cornstarch 1 tablespoon pure vanilla extract 2 large eggs 3/4 cup heavy whipping cream
I LIGHTLY BUTTERED AND 8 1/2 INCH SPRINGFORM. WRAP IT IN FOIL AND PLACE IN A LARGER PAN FOR A WATER BATH. ONCE READY TO BAKE, FILL THE PAN WITH HOT WATER SO IT COMES 1 INCH UP THE SIDES OF THE PAN. PREHEAT 350.
BEAT 1 PACK OF CREAM CHEESE WITH 1/3 SUGAR & CORNSTARCH ON LOW 3 MINS. ADD THE REST OF THE CREAM CHEESE AND BLEND. TURN MIXER TO HIGH AND ADD THE REST OF THE SUGAR. ON MEDIUM, ADD THE EGGS, VANILLA AND HEAVY CREAM AND COMBINE JUST UNTIL BLENDED. BAKE 60-75 MINUTES. MINE TOOK 75MINS LAST TIME I MADE THIS AND 90 MINS THIS TIME SO CHECK CAREFULLY. COOL AND THEN CHILL FOR HOURS OR OVERNIGHT.
ONCE CHILLED, CUT A SLICE, INSERT A POPSICLE STICK AND FREEZE FOR 30-60 MINUTES. MELT CHOCOLATE CHIPS OF YOUR CHOICE AND DIP THE CHEESECAKE. ADD TOPPINGS WHILE WET AND RETURN TO THE FREEZER TO SET. ONCE FROZEN, ADD A WHITE CHOCOLATE DRIZZLE IF DESIRED AND ENJOY!
FYI-10 OUNCES OF CHIPS COVERED 4 SLICES FOR ME. (1/2 THE CAKE)
Bake brownies and cool. "Smoosh" large tablespoons of the cooked brownies into rounds and insert a stick. Freeze! Dip in meted chocolates and add crazy candies!
Try saying that title three times fast!!! These are fun, fun, fun! So perfect for summer, too! And the kids will love them! I know mine did.
Here is our line up! Peanut Butter Fudge Ice cream (Use your fave flavor here), Nutter Butter cookies and you'll need some craft sticks!
Open the cookie-leave that yummy cream right where it is and pack on some ice cream. Work fast because after all, it is summer you know! That ice cream will melt fast. Once it's on put the other cookie back on and press a stick in the ice cream. Refrigerate until firm!!!!!
Remove from the freezer and quickly press on your sprinkles! Sprinkles will make you smile for sure! Back into the freezer! Once solid, you can individually wrap in plastic wrap. Ha! Take that Mr. Softee!
START WITH PILLSBURY GRANDS BISCUITS AND ROLL OUT SLIGHTLY. USE A SMALL BISCUIT CUTTER TO CUT OUT ROUNDS. BRUSH WITH 1 BEATEN EGG AND BAKE 13-15 MINS AT 350 UNTIL GOLDEN. COOL. STANDING EACH SKEWER UP STRAIGHT, THREAD ON ONE BISCUIT, NEXT A SLICE OF STRAWBERRY AND THEN USE A PASTRY BAG TO PIPE ON SOME COOL WHIP! SPRINKLE WITH GRATED WHITE CHOCOLATE. REPEAT AND SERVE IMMEDIATELY!!!
LOVE MY BLING STICKS? YOU CAN ORDER YOUR OWN RIGHT HERE FROMADRI BY MASKIPOPS! SHE IS AMAZINGGGGGGGGG!!!!! YOU CAN CUSTOM ORDER YOUR COLORS, TOO!!!
For the Shortbread Layer: 1/3 cup SOFT butter plus 1 extra tablespoon 1/3 cup granulated sugar ½ teaspoon vanilla extract ¼ teaspoon salt 1 cup flour Blend all in the mixer. Will be crumbly. Pat firmly into an 8x8 pan lined with nonstick foil. Bake at 350 for about 18 minutes until lightly browned. Cool.
For the Caramel Layer: IN THE MICROWAVE, MELT: 10 OUNCES KRAFT CARAMELS 1 TABLESPOON HEAVY CREAM UNTIL SMOOTH. POUR OVER THE COOLED CRUST AND LET SET UP ABOUT 30 MINUTES. DO NOT CHILL YET.
ONCE CARAMEL IS SET, CUT THE BARS INTO TWIX SHAPED RECTANGLES. DIP LOLLI STICKS IN CHOCOLATE & INSERT YOUR LOLLIPOP STICKS THROUGH THE CARAMEL LAYER. CHILL UNTIL FIRM 30 MINUTES.
FOR THE CHOCOLATE LAYER: MELT MILK CHOCOLATE CHIPS OR HERSHEY BARS. DIP EACH TWIX INTO THE MELTED CHOCOLATE AND LET SET ON WAX PAPER. DRIZZLE THE TOPS WITH MORE CHOCOLATE, IF DESIRED.
HOW APPROPRIATE TO USE THESE SPRINKLES CALLED "BLIZZARD MIX" AS WE JUST GOT HIT WITH 32 INCHES OF SNOW!!!!! SPRINKLES FROM ABC Cake Decorating Supplies(FACEBOOK)
(ORDER HERE ON THEIR WEBSITE) SECURE MARSHMALLOWS ON FESTIVE STRAWS. DIP MARSHMALLOWS IN MELTED WHITE CHOCOLATE AND ADD SPRINKLES AND CANDIES! EASY, FUN AND FESTIVE!!!
INSTRUCTIONS: 1. MELT CHOCOLATE DISKS IN THE MICROWAVE. 2. THREAD MARSHMALLOWS ONTO THE STRAWS. 3. DIP MARSHMALLOWS IN CHOCOLATE. 4. SET ON A SILPAT OR WAX PAPER. 5. IMMEDIATELY ADD SPRINKLES BEFORE THE CHOCOLATE SETS. 6. LET SIT UNTIL COMPLETELY SET. 7. WRAP IN BAGGIES!
