- 10 bakery style frosted sugar cookies
- 8 ounces of cream cheese spread
- Almond bark
Toss all cookies and softened cream cheese in stand mixer. Mix until well combined and no large pieces remain. Using a medium cookie scoop, scoop onto parchment paper until you have used all the dough. (10 cookies made 24 cake pops for me). Refrigerate for 15 minutes. Melt almond bark, skewer the cake pops with either a disposable cake pop stick or candy cane. Dip into almond bark and décorate with sprinkles.