Oatmeal Creme Pie Cake Pops

Four white oatmeal cream pie cake pops with crumb toppings arranged on a wooden surface.

Oatmeal Creme Pie Cake Pops

Made with everyone's favorite Little Debbie snacks, these Oatmeal Creme Pie Cake Pops are so irresistibly good that it's impossible to eat just one!

Course Desserts & Sweets

Cuisine American

Keyword oatmeal cookie cake pops, Oatmeal cream pie cake pops

Prep Time 30

Chilling Time 1

Total Time 1 30

Servings

Calories 186kcal

Equipment

Cake pop sticks
parchment paper

Ingredients

16 Little Debbie Oatmeal Creme Pies
⅛ cup Cream Cheese Frosting
1 lb. Vanilla Almond Bark
½ cup Crumbled Oatmeal Creme Pies

Instructions

Add oatmeal creme pies and cream cheese frosting to the bowl of a stand mixer.
16 Little Debbie Oatmeal Creme Pies, ⅛ cup Cream Cheese Frosting
Mix on high until well combined. Knead together into a giant ball of dough.
Use a cookie scoop to remove the dough and roll it into a ball. Try to keep them as evenly sized as possible.
Place the balls in the fridge for one hour. You want to wait until they're chilled to dip them.
Place your white almond bark in the microwave. Microwave in one minute intervals, stirring after each, until smooth.
1 lb. Vanilla Almond Bark
Dip the end of a cake pop stick in chocolate and push it into the center of each oatmeal ball. Let the chocolate harden.
Once set, dip the rest of the cake pop in chocolate and shake off the excess. Set it on parchment paper.
Immediately top with crumbled oatmeal creme pie.
½ cup Crumbled Oatmeal Creme Pies
Once the chocolate has hardened, serve and enjoy!

Notes

Chocolate bark or candy melts will give you the best results and typically won’t crack when set up. Regular white chocolate chips are more difficult to work with. If that's what you're using, you may want to add a small amount of vegetable oil or shortening to the melted chocolate to help give it a smoother consistency.

Nutrition