Blueberry Cake Pops

Makes 48 pops

1 pack cream cheese, softened 1/4 cup sugar 1 tablespoon unflavored gelatin 3 tablespoons hot water

1 cup all-purpose cream 2 cups canned blueberry fillingice cream graham cracker crumbs

1 Cream together cream cheese and sugar in a stand mixer with the paddle attachment.

2 In a separate bowl, dissolve unflavored gelatin in hot water. Add the dissolved gelatin into the cream cheese mixture and continue mixing.

3 Meanwhile, whip cream until stiff peak, and add it to the cream cheese. Lastly, add blueberry filling. Scoop with a mini ice cream scoop and place on a sheet pan with parchment paper.

4 Refrigerate for 12 hours or until cream cheese has set. Coat with graham cracker crumbs and insert a stick at the bottom of the cream cheese pop.