Ingredients
10 cookies
4 ounces cream cheese, softened
½ tablespoon sprinkles (plus more for garnish)
8 ounces pink candy melts
12 sugar cookie cones
Optional: coconut oil to thin candy coating
Instructions
1. In a large bowl, combine cookies, ½ tablespoon of sprinkles, and cream cheese. Blend with a hand mixer or processor until smooth.
2. Scoop 1.5 tablespoons of mixture and roll into balls. Place on parchment-lined tray and freeze for 30 minutes.
3. Trim the tips off the sugar cones using a serrated knife to create a flat edge.
4. Melt candy melts in a microwave-safe bowl in 30-second bursts, stirring until smooth.
5. Dip the trimmed end of each cone in melted candy and press onto a cake ball. Let set until firm.
6. Flip the pop and dip the cake ball into melted candy. Allow a puddle to form for the “melted” look.
7. While coating is wet, top with extra sprinkles. Chill 5–10 minutes until set.
8. Serve cold and enjoy!
Notes
Store in the fridge up to 3 days or freeze fully decorated pops for up to 1 month.
Use gluten-free cookies and cones for an allergen-friendly option.
No-bake shortcut: swap cookies and cream cheese for cake mix and frosting.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Serving Size: 1 pop
- Calories: 180
- Sugar: 16g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 15mg