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Ingredients
- 15 1/4 ounces Cake Mix, Chocolate
- 2 1/4 cups crush Chocolate Cream Sandwich Cookies
- 16 ounces Whipped Frosting, Vanilla
- 24 ounces Almond Bark, Milk Chocolate
Freezer Containers
Supplies
Nutritional Information
- 1 serving = 1 cakeball
- 219 Calories
- 11g Total Fat
- 5g Sat Fat
- 0g Trans Fat
- 3mg Cholesterol
- 144mg Sodium
- 28g Total Carb
- 1g Fiber
- 21g Total Sugars (Includes 9g Added Sugars)
- 3g Protein
- 10 WW Freestyle
Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
Visit Momma Hawk Cooks for same day cooking instructions.
Freeze For Later Cooking Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Bake the cake according to the package instructions. Cool completely.
- Place the cookie crumbs in a bowl. Crumble the cake into the same bowl.
- Add the vanilla frosting and mix until well combined.
- Refrigerate for 1 hour.
- Scoop 1 inch balls onto a parchment lined baking sheet.
- Freeze for 1 hour.
- Place the almond bark into a bowl and microwave for 60 seconds, then stir.
- Microwave in 30 second intervals, stirring after each time, until the chocolate is smooth.
- Using a fork, dip each ball in the chocolate and allow the excess to drip off.
- Place on parchment paper to cool and harden.
- Divide among the indicated number of freezer bags. Label and freeze.
Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: Countertop
- Eat chilled or at room temperature.