Mini Cheesecake Lollipops

• PHILADELPHIA Original Cream Cheese, softened
• 1-1/2 cups sugar
• 2 Tbsp. vanilla paste
• 1/4 tsp. salt
• 1-1/2 cups heavy cream
• 1 cup mascarpone
• 16 squares BAKER'S Bittersweet Chocolate
• 2 cups sprinkles

1. Beat cream cheese, sugar, vanilla paste and salt with mixer fitted with paddle attachment 1 min.
2. or until well blended.
3. Beat cream and mascarpone with mixer fitted with wire whip attachment on high speed until stiff peaks form.
4. Fold into cream cheese mixture until well blended.
5. Spoon cream cheese mixture into pastry bag fitted with 1/2-inch plain tip.
6. Pipe into 1/2-oz.
7. mounds on parchment paper-lined half-sheet pan.
8. Smooth tops with moistened finger.
9. Freeze 1 hour or until firm.
10. Melt chocolate as directed on package.
11. Insert lollipop stick into bottom of each cheesecake mound.
12. Dip in chocolate; gently shake off excess chocolate.
13. Dip mounds in sprinkles.
14. Refrigerate until ready to serve.

philadelphia original cream cheese, sugar, vanilla paste, salt, heavy cream, mascarpone, s bittersweet chocolate, sprinkles

Taken from www.kraftrecipes.com/recipes/mini-cheesecake-lollipops-128393.aspx (may not work)