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Mix in about 3/4 of the frosting with a fork until thoroughly combined. Using an ice cream scoop, scoop about 1/4 cup of cake mixture and roll it in your hands to form a ball. (Add more frosting if it’s too dry and crumbles). The mixture should make about 10 balls. Place on baking sheet and freeze until firm, 15 minutes.
DIRECTIONS 1 Mix graham cracker crumbs, peanut butter, sugar & cinnamon. 2 Make balls out of the ice cream and roll in dry mixture. 3 Freeze. 4 Serve with caramel topping. 5 -To make the balls: Cut a square 1/2 gallon of ice cream into 4 equal slices. Then cut each slice into quarters. …
Using an ice cream scoop, scoop about 1/4 cup of cake mixture and roll it in your hands to form a ball. (Add more frosting if it’s too dry and crumbles). The mixture should make about 10 balls.
Directions. Stand up 10 cake cones (or enough for the number of cake balls you have) on a baking sheet. Place the cooled cake balls on top of the cones. Pour a heaping tablespoon pink white chocolate on top of the “ice cream,” then spoon a slightly lesser amount of semisweet chocolate over that. Add sprinkles and top with a red M&M for the cherry.
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