CHOCOLATE-CHERRY PUDDING POPS
Provided by Food Network
Categories dessert
Time 6h15m
Yield 10 pudding pops
Number Of Ingredients 4
Steps:
- Evenly divided the chopped cherries among the ice-pop molds.
- Combine the milk, heavy cream and instant pudding mix in a large pitcher and whisk together. Pour the pudding into the ice-pop molds, leaving at least 1/4 inch of space at the top of each mold (the mixture will expand).
- Insert the sticks. Freeze for at least 6 hours or overnight.
- Fill a large bowl with warm water. Quickly dip the molds in the water to loosen the pops. Remove the pops from the molds and serve.
CHOCOLATE COVERED CHERRY POPS
Cherries covered with chocolate for beautiful pops - a mouth-watering dessert made with Betty Crocker® vanilla cake mix and frosting.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h45m
Yield 28
Number Of Ingredients 8
Steps:
- Heat oven to 350°F. Make and bake cake mix as directed on box for 13x9-inch pan, using water, oil and eggs. Cool completely.
- Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 28 (1 1/2-inch) balls, placing cherry in center of each and covering cherry completely. Place on cookie sheet. Freeze until firm. When cake balls are firm, transfer to refrigerator.
- In medium microwavable bowl, microwave candy coating on Medium (50%) 1 minute, then in 15-second increments, until melted; stir until smooth. Remove several cake balls from refrigerator at a time. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Dip each cake ball into melted candy to cover; tap off excess. Poke opposite end of stick into foam block. Sprinkle cake ball with sugar crystals. Let stand until set.
Nutrition Facts : Calories 224, Carbohydrate 31 g, Fat 2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 138 mg
CHOCOLATE-CHERRY ROSE COOKIE POPS
Provided by Food Network Kitchen
Categories dessert
Time 3h30m
Yield About 12 cookie pops
Number Of Ingredients 12
Steps:
- Make the cookies: Pulse the flour, confectioners' sugar, cocoa powder, granulated sugar and salt in a food processor until combined. Add the butter and vanilla and pulse until the mixture looks crumbly and holds together when pinched. Transfer the dough to a large bowl and press into a ball. Knead a few times until the dough comes together. Turn out onto a piece of parchment paper. Top with another piece of parchment and roll out the dough until 3/8 inch thick. Refrigerate until firm, about 1 hour.
- Position racks in the upper and lower thirds of the oven; preheat to 325 degrees F. Cut out cookies using a 3-inch round cookie cutter. Arrange 2 inches apart on 2 unlined baking sheets, then insert an 8-inch lollipop stick about three-quarters of the way into each. Gather the scraps and refrigerate until firm, if needed; reroll to cut out more cookies.
- Bake, switching the pans halfway through, until the cookies are set, 25 to 30 minutes. Let cool 10 minutes on the pans, then transfer to a rack to cool completely.
- Meanwhile, make the icing: Whisk the confectioners' sugar and meringue powder in a large bowl. Beat in the water and cherry extract with a mixer on medium speed until soft glossy peaks form, about 3 minutes; add up to 1 more tablespoon water as needed until the icing is pipeable but not runny. Tint red with food coloring.
- Decorate the cookies: Transfer about 1/2 cup icing to a resealable plastic bag and snip a corner. Pipe the icing around the edge of each cookie; set the bag of icing aside for adding details later. Thin the icing in the bowl until the consistency of runny yogurt, adding 1 teaspoon water at a time. Transfer to another resealable plastic bag and snip a corner; pipe within the outline, then use the back of a spoon or an offset spatula to smooth it out. Let set, about 1 hour. Pipe the reserved detail icing on top of the cookies to make a floral design.
CHEERY CHERRY POPS
Enjoy these delicious cherry pops that are made using Betty Crocker™ Super Moist™ cake mix and frosting - a perfect dessert to impress your guests.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h40m
Yield 62
Number Of Ingredients 11
Steps:
- Make cake mix as directed on box, using water, oil and egg whites. Stir in cherries and juice. Bake as directed for 13x9-inch pan. Cool. Line cookie sheet with waxed paper. Crumble cake into large bowl. Add frosting; mix well. Shape into 1-inch balls; place on cookie sheet. Freeze until firm; keep refrigerated.
- In microwavable bowl, microwave candy melts and shortening uncovered on Medium (50%) 2 minutes, then in 15-second intervals until melted; stir until smooth. Dip tip of 1 lollipop stick about 1/2 inch into melted candy and insert stick into 1 cake ball no more than halfway. Repeat. Return to cookie sheet. Refrigerate 5 minutes.
- Remove from refrigerator a few at a time. Dip cake balls into melted candy to cover; tap off excess. Gently poke licorice piece into top of cake ball for stem. Poke opposite end of stick into foam block. Let stand until set. Pipe leaves with green icing.
Nutrition Facts : Calories 210, Carbohydrate 33 g, Fat 1 1/2, Fiber 0 g, Protein 0 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 140 mg
CHOCOLATE-COVERED CHERRY POPSICLES®
Chocolate yogurt, frozen with cherries. Awesome. Ice pop molds are all different sizes and shapes. Use your experience to decide if you should alter the amounts. Recipe, schmeshecipe.
Provided by Hannah
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 8h15m
Yield 4
Number Of Ingredients 7
Steps:
- Blend yogurt, coconut milk, cocoa powder, brown sugar, vanilla extract, and almond extract in a blender until smooth. Pour into ice pop molds to 3/4 full. Fill remaining space in each mold with cherries, and push cherries down into cocoa mixture with a knife to evenly distribute. Freeze until solid, at least 8 hours.
Nutrition Facts : Calories 117.5 calories, Carbohydrate 10.6 g, Cholesterol 3.7 mg, Fat 7.3 g, Fiber 1.1 g, Protein 4.3 g, SaturatedFat 6.1 g, Sodium 47.6 mg, Sugar 8.6 g
CHOCOLATE CHERRY POPS
These rich popsicles are made with a chocolate pudding base, whipped topping and cherry preserves. With some help from the store, you can have these done in no time at all.
Provided by Jonathan Melendez
Categories Ice Cream
Time 6h30m
Yield 10 ice pops, 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, whisk together the pudding mix and 3 cups milk until smooth and well combined. Stir in the chopped chocolate. In another medium bowl, whisk to combine Cool Whip with 1/4 cup milk. In another small bowl, whisk to combine cherry preserves and 2 tablespoons water.
- Spoon a tablespoon of the pudding into each popsicle mold and top with a spoonful of whipped topping. Pour the pudding mixture halfway up the molds and add a spoonful of preserves. Top off each with remaining pudding, insert popsicle sticks and freeze until firm, at least 6 hours or overnight.
- Unmold and garnish with shaved chocolate and fresh cherries.
Nutrition Facts : Calories 178.9, Fat 8.7, SaturatedFat 5.2, Cholesterol 23.8, Sodium 177.6, Carbohydrate 23.2, Fiber 0.8, Sugar 18.5, Protein 3
PISTACHIO-CHOCOLATE-CHERRY PUDDING POPS
These are super easy summer treats that even your kiddos could make! To add a more creative twist, try using different flavours of pudding mixes and add in some extra ingredients.
Provided by BK GeeGee
Categories Frozen Desserts
Time 4h
Yield 8 Popsicles, 8 serving(s)
Number Of Ingredients 4
Steps:
- Follow the directions on the box of your instant pudding mix. (Usually it's to add about 2 cups of milk and whisk until smooth and thickened). Mix in any optional ingredients.
- Scoop the prepared pudding mix into popsicle molds. One prepared box of pudding mix makes around 8 pudding pops, depending on the size. If you don't have a popsicle mould, you can use paper cups with wooden popsicle sticks.
- Place the filled moulds into the freezer and freeze until solid (around 4+ hours).
Nutrition Facts : Calories 39, Fat 2.2, SaturatedFat 1.4, Cholesterol 8.5, Sodium 29.9, Carbohydrate 2.8, Protein 2
CHERRY TART POPS
These cherry mini toaster tarts are much better than the store-bought version. You can make them as pops or make them regular-sized. The kids love these!
Provided by Cheri
Categories Desserts Pies Tarts Fruit Tart Recipes
Time 3h45m
Yield 18
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. Soak wooden pop sticks in water.
- Place the cherries into a saucepan, and stir in white sugar, cornstarch, water, and almond extract. Stirring constantly, bring the mixture to a boil over medium heat, and cook until thick, about 2 minutes. Remove from heat and let cool.
- On a floured surface, unroll the pie crusts, and roll each crust out to an 11-inch circle. Cut each crust into 18 rectangles about 1 1/2-inch by 2 inches.
- Place 18 squares onto the prepared baking sheet about 1 inch apart, and place a wooden pop stick onto each square so that about 1 inch of the stick is on the dough rectangle. Spoon about 1 teaspoon of the cherry filling into center of each dough rectangle. Top each tart with a second rectangle of dough, and crimp the edges of the little tarts with a fork. Press dough around stick to help hold the stick in place.
- Bake in the preheated oven until the tarts are lightly browned at the edges, 10 to 12 minutes. Allow to cool.
- Make the glaze by stirring confectioners' sugar with milk and vanilla extract until smooth and pourable (not thin). Spread a coating of glaze over each tart, and sprinkle the tarts with candy sprinkles. Allow the glaze to set for several hours before serving.
Nutrition Facts : Calories 142.3 calories, Carbohydrate 17.8 g, Cholesterol 0.1 mg, Fat 7.3 g, Fiber 1 g, Protein 1.5 g, SaturatedFat 1.8 g, Sodium 113 mg, Sugar 6.9 g
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