ounces lb cake, thawed, crumbled into fine crumbs (I think another yellow cake would work)
milk chocolate candy bar, chopped
tablespoons multi-colored candy sprinkles (or another decoration, nuts come to mind)
Serving Size: 1 (336) g
Servings Per Recipe:
AMT. PER SERVING% DAILY VALUE
Calories from Fat 1 g9 %
Total Fat 0.1 g0 %
Saturated Fat 0.1 g0 %
Cholesterol 0.5 mg
Sodium 40.3 mg
Dietary Fiber 0.1 g0 %
Sugars 2.9 g11 %
Protein 0.1 g
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately add bananas and cake crumbs; mix well.
TO PORTION CAKE BALLS Use cookie scoop to portion the cake mixture for each ball. Then, roll the cake balls between the palms of your hands to form smooth round balls.
SHAPE into 36 (1-inch) balls; place on waxed paper-covered rimmed baking sheet. Freeze 1 hour.
MELT chocolate in medium microwaveable bowl on HIGH 1-1/2 min., stirring after 1 minute
TO EASILY COAT THE CAKE BALLS Remove inner tines of disposable fork; set aside. Add cake balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat balls with chocolate. Remove balls with prepared fork.
If you are using lollipop or Popsicle stick, just skewer each pop before dipping.
Dip balls in chocolate; return to baking sheet. Top immediately with sprinkles or whatever you are using.