Cheesecake Lollipops

• 2 cups PHILADELPHIA Ready-To-Eat Cheesecake Filling
• 2 oz. BAKER'S Bittersweet Chocolate, melted
• 2 Tbsp. multi-colored sprinkles

1. Use 1 Tbsp or small (#50) ice cream scoop to make 20 scoops of cheesecake filling; place, 2 inches apart, in waxed paper-lined rimmed baking sheet.
2. Drizzle with chocolate.
3. Add sprinkles.
4. Insert lollipop or wooden pop stick into top of each scoop.
5. Freeze 3 hours or until firm.
6. Remove from freezer about 10 min.
7. before serving.
8. Let stand at room temperature to soften slightly.

filling, s bittersweet chocolate, multicolored sprinkles

Taken from www.kraftrecipes.com/recipes/cheesecake-lollipops-160348.aspx (may not work)