- 16 slices POM® Ultra Moelleux White Bread
- 1 cup (250 mL) prepared white frosting
- 1/4 cup (60 mL) toasted shredded coconut
- 1 lb (500 g) white chocolate coating wafers
- 72 Candy Eyeballs
- Red decorating gel
In food processor, pulse bread to make crumbs. Add frosting and toasted coconut; blend together until moist dough forms. Shape into 36 balls, about 1-inch (2.5 cm) in diameter.
In deep microwave-safe bowl, microwave coating wafers on medium- high for 30 seconds. Stir and continue to microwave in 10-second increments until melted and smooth.
Dip end of ice pop or lollipop stick into melted wafers; insert halfway into cake ball. Holding ice pop stick, dip entire cake ball into melted coating wafers until completely covered. Allow excess coating to drip back into bowl. Insert into Styrofoam block. Decorate with candies and decorating gel to resemble eyeballs. Let cool until chocolate is set.