​Ingredients

• 1 (15.25 ounce) package yellow cake mix 
• 1 cup water
• 3 large eggs eggs
• ½ cup vegetable oil
• 1 (16 ounce) package prepared chocolate frosting 
• 18 lollipop sticks
• 1 (14 ounce) bag chocolate candy melts
• 1 (.75 ounce) tube decorating icing

​Directions

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
• Beat cake mix, water, eggs, and oil in a bowl using an electric mixer on low speed for 30 seconds. Increase speed to medium and beat for 2 minutes more. Pour batter into the prepared baking dish.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 28 to 33 minutes. Cool completely, at least 1 hour.
• Crumble cake into a large bowl. Stir frosting into cake crumbles until mixture is sticky but not too smooth. Chill in refrigerator, at least 30 minutes.
• Roll cake mixture into 1 1/2-inch balls and arrange on a baking sheet. Place 1 lollipop stick into each ball.
• Melt about 1/4 cup chocolate candy melts in a microwave-safe bowl in the microwave, about 20 seconds. Dip each cake pop in the melted chocolate. Repeat melting chocolate and dipping remaining cake pops. Decorate pops with decorating icing.

​Cook's Notes:
Pre-baked cake and frosting may be stored in freezer and refrigerator respectively for up to two weeks. Thaw cake fully and mix as instructed. Any flavor of cake and icing can be used. Directions for baking cake are based from the specific brand used. Follow box instructions for making cake if using a different brand.

This recipe appears courtesy of allrecipes.com.

​Ingredients:

• 1 roll (16.5 oz) refrigerated chocolate chip cookies
• 1 package (8 oz) cream cheese, softened
• 1/2 cup creamy peanut butter
• 1 cup powdered sugar
• 1/4 cup milk
• 1 cup frozen whipped topping, thawed SAVE $
• 3/4 cup hot fudge topping
• 1/4 cup chopped peanuts

 
Directions: 

• Heat oven to 350°F. In ungreased 12-inch pizza pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
• Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
• Meanwhile, in medium bowl, beat cream cheese, peanut butter, powdered sugar and milk until smooth. Fold in whipped topping.
• Spread 1/2 cup of the fudge topping over cooled crust. Spread peanut butter mixture over top. Drizzle with remaining 1/4 cup fudge topping. Sprinkle with peanuts. Refrigerate at least 30 minutes or until serving time. Cut into wedges or squares.

Expert Tip: Prepare the cookie pizza crust up to a day ahead of time. After it's cooled, wrap it tightly in plastic wrap and store at room temperature until you're ready to top it off.

​This recipe first appeared  at Pillsbury.com