Cherry Cheesecake Pops Name: Jennifer Miller Base: Andrews AFB Recipe: 1 (18 ounce) box cherry chip cake mix 3 eggs 1 1⁄4 cups milk 1⁄3 cup oil 1⁄2 cup butter, softened 1 (8 ounce) package Philadelphia Cream Cheese, softened 1 teaspoon vanilla 3 1⁄2 cups icing sugar 20 ounces chocolate candy-making wafers Prepare cake as per directions on box. Let cool completely. Prepare Cream Cheese Frosting. Cream butter and cream cheese together. Add in vanilla. Beat in icing sugar at low speed until combined. Beat mixture on high until smooth. Completely crumble cake in a large bowl. Add in frosting and mix together (I use my KitchenAid). Chill mixture in fridge or freezer for at least an hour. Melt chocolate over double boiler. Form cake/frosting mixture into 1-inch balls. Poke ball with a long lollipop stick and coat in the melted chocolate. Insert stick side into large styrofoam block or florist's oasis to let Cake Pop harden (you may need to place them back in the refrigerator).