Neapolitan Cake Push Pops
Neapolitan Cake Push Pops is a dessert that serves 18. For $1.02 per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. Watching your figure? This gluten free and dairy free recipe has 210 calories, 1g of protein, and 2g of fat per serving. If you have chocolate sprinkles, clear honey, whipped topping, and a few other ingredients on hand, you can make it. 133 people were glad they tried this recipe. Plenty of people really liked this Mediterranean dish. It is brought to you by Hossier Homemade. From preparation to the plate, this recipe takes about 30 minutes. With a spoonacular score of 3%, this dish is improvable. Try Pretty in Pink Push-It-Up Cake Pops, Chocolate Cake With Kahlua Buttercream Push Pops, and Witchy Push Up Pops for similar recipes.
Servings: 18
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
Chocolate and Pink Sprinkles, optional
Push Pop Containers or clear glass jar
Jet-Puffed Mallow Bites in Ice Cream Cone shapes, optional
1 small box of Strawberry JELL-O
1 small box of JELL-O vanilla pudding
1 (8 oz) tub of COOL WHIP whipped topping, thawed
Equipment:
Cooking instruction summary:
Bake chocolate cupcakes according to directions on box and let cool Mix vanilla cake mix and divide in half Add Strawberry JELL-O to half of the vanilla batter Bake vanilla and strawberry cupcakes, let cool Meanwhile, combine vanilla pudding and milk and place in refrigerator to set After the cupcakes are completely cool, remove pudding from refrigerator and fold in about 3/4 of the tub of COOL WHIP whipped topping until smooth. Place in resealable bag or decorator bag To assemble the push pops, cut cupcakes into small squares and layer beginning with chocolate, adding a layer of the pudding mixture and repeating with the vanilla and strawberry cake, adding pudding between each layer. Top with remaining COOL WHIP whipped topping, sprinkles and Ice Cream Cone shaped marshmallow
Step by step:
1. Bake chocolate cupcakes according to directions on box and let cool
2. Mix vanilla cake mix and divide in half
3. Add Strawberry JELL-O to half of the vanilla batter
4. Bake vanilla and strawberry cupcakes, let cool Meanwhile, combine vanilla pudding and milk and place in refrigerator to set After the cupcakes are completely cool, remove pudding from refrigerator and fold in about 3/4 of the tub of COOL WHIP whipped topping until smooth.
5. Place in resealable bag or decorator bag To assemble the push pops, cut cupcakes into small squares and layer beginning with chocolate, adding a layer of the pudding mixture and repeating with the vanilla and strawberry cake, adding pudding between each layer. Top with remaining COOL WHIP whipped topping, sprinkles and Ice Cream Cone shaped marshmallow
Nutrition Information:
covered percent of daily need
