Pink Lemonade Pops

Earlier this spring, I entered the Duncan Hines Frosting Creations Spring Bake Contest. I had to create a sweet treat using one of Duncan Hines' new Frosting Creations limited-edition flavor mixes and one of Duncan Hines' cake mixes. For this recipe, I chose to use the Duncan Hines Frosting Creations Pink Lemonade Flavor Mix because I love pink frosting with sprinkles and I thought it would go great with my yummy Rice Krispies idea. So I created these Pink Lemonade Pops. 


Pink Lemonade Pops

No luck in finding a nearby lemonade stand? Try these Pink Lemonade Pops instead for a refreshing taste and perfect twist on a summertime treat.

Serves: 20 pink lemonade pops

Ingredients

• 2 tablespoons butter or margarine
• 4 cups of miniature marshmallows or 1 package (10 oz., about 40) regular-sized marshmallows
• 6 cups crisp rice cereal
• ½ cup Duncan Hines Moist Deluxe Yellow Cake Mix
• 1 can Duncan Hines Frosting Creations Frosting Starter
• 1 packet Duncan Hines Frosting Creations Pink Lemonade Flavor Mix
• ½ cup mini lemon drops or lemon flavored candy
• ½ cup strawberry flavored bite-sized candy or fruit chews
• Rainbow sprinkles
• 20 wooden popsicle sticks

Baking Instructions 

1. In a large saucepan, melt butter over low heat. Add marshmallows and stir until completely melted. Remove from heat. 
2. Stir in one tablespoon of cake mix at a time, until the entire ½ cup has been added.
3. Add crisp rice cereal and lemon and strawberry candies to the marshmallow-cake mix mixture. Stir until well coated.
4. Using a buttered spatula evenly press the marshmallow mixture into a 9” by 13” pan coated with cooking spray.
5. Cool for 5 to10 minutes. Cut into 20 lemon bars. Push one stick into the bottom of each bar.
6. Pour packet of Duncan Hines Frosting Creations Pink Lemonade Flavor Mix into can of Duncan Hines Frosting Creations Frosting Starter. Stir until evenly blended.
7. Frost the bottom half of each lemon bar with Pink Lemonade frosting and add sprinkles.
8. Place decorated lemon bar pops onto a baking sheet lined with wax paper. Refrigerate until frosting is set.
9. Serve the pink lemonade pops the same day.

Baking Tip:  For best results, use fresh marshmallows.