Easter Egg Cake Pops

• 1 pkg. (2-layer size) yellow cake mix
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 1/4 cup milk
• 1 container (16 oz.) ready-to-spread vanilla frosting
• 1-1/2 cups BAKER'S ANGEL FLAKE Coconut
• 3 pkg. (4 oz. each) BAKER'S White Chocolate

1. Heat oven to 350 degrees F.
2. Prepare cake batter and bake as directed on package for 13x9-inch cake, adding dry pudding mix and milk to the batter before pouring into prepared pan.
3. Cool cake completely.
4. Remove cake from pan; crumble into fine crumbs in large bowl.
5. Mix in small amount of frosting with your hands.
6. Add remaining frosting; mix well.
7. Roll into 20 balls; shape each ball into egg shape.
8. Cover baking sheet with parchment.
9. Place coconut in medium bowl.
10. Melt chocolate as directed on package.
11. Dip end of 1 lollipop stick into melted chocolate, then insert into 1 cake ball until stick is halfway through ball.
12. Place on prepared baking sheet.
13. Repeat with 29 additional lollipop sticks and remaining cake balls.
14. Freeze 10 min.
15. Dip cake balls, 1 at a time, into remaining chocolate, turning until cake ball is evenly coated.
16. Shake gently over bowl of chocolate to remove excess chocolate.
17. Hold cake ball over bowl of coconut, then roll cake ball in coconut until evenly coated.
18. Return to prepared baking sheet.
19. Let stand until chocolate is firm.

yellow cake, milk, ready, s angel, s white chocolate

Taken from www.kraftrecipes.com/recipes/easter-egg-cake-pops-186770.aspx (may not work)