Red velvet mummy cake pops

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Step 1

Heat oven to 350°F.

Step 2

Cook pasta as directed on the package, omitting salt. Drain pasta, reserving 1/2 cup pasta cooking water.

Step 3

Mix pasta sauce, ricotta, and reserved pasta cooking water in a large bowl. Add pasta and 1/2 cup mozzarella; mix lightly. Spoon into a 13x9-inch baking dish sprayed with cooking spray, sprinkle with remaining mozzarella and Parmesan. Cover.

Step 4

Bake for 30 minutes; Uncover and bake for 10 min or until heated through.

Step 5

Reheatremaining candy coating as label directs to melt, if necessary; drizzle over cake pops to create “mummy wrap”.Place 2 chocolate chips on cake pops to make “eyes”; refrigerate until ready to serve.Makes 30 cake pops.

Nutrition Info

Approximate nutritional values per serving (1 cake pop): 210 Calories, 11g Fat (6g Saturated), 19mg Cholesterol, 134mg Sodium, 28g Carbohydrates, 0g Fiber, 19g Sugars, 1g Protein

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Ingredients

Nonstick cooking spray(15¼ ounces) moist red velvet cake mix eggs1¼water1/2vegetable oil1/4plus 2 tablespoons creamy cream cheese frosting1¼ (16 ounces each)microwaveable vanilla candy coatingcake pop sticks (12 x 18-inch) block of styrofoam™1/2mini semi-sweet chocolate chips

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Red velvet mummy cake pops

Prep Time

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Let's make it

Nutrition Info

Would you make this recipe again?

Ingredients

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