Chocolatey Truffle Pops made with OREO Base Cake

Bite-sized desserts are big, allowing consumers to sample more flavor combinations at one time. These creamy, chocolatey cake pops made with OREO Base Cake are sure to help your menu stand out.



10 servings, each 2 oz.
  • 18¾ oz. OREO Base Cake, divided
  • 17 oz. prepared pastry cream
  • 10 each lollipop sticks
  • 5½ oz. milk chocolate coating
  • 1½ oz. white coating chocolate

Nutrition per serving

Calories400 Total fat16 gSaturated fat6 gTrans fat0 gCholesterol50 mgSodium470 mgCarbohydrate62 gDietary fiber3 gAdded sugars35 gProtein6 gVitamin A0 %DVVitamin C0 %DVVitamin D0 %DVCalcium6 %DVIron25 %DVPotassium6 %DV

Combine 18-1/4 oz. OREO Base Cake and pastry cream until well blended.

Shape 2 Tbsp. mixture into a ball. Insert a lollipop stick into each. Freeze several hours or until firm.

Dip entire ball into the milk chocolate coating and allow to set completely. Then dip the top half of the ball into the white coating chocolate. Sprinkle the top of each coated ball with 1/4 tsp. of the remaining OREO Base Cake, gently pressing into coating. Freeze OR serve at room temperature.



Use the same amount of prepared pudding in place of the prepared pastry cream.

© Mondelēz International group