Preheat your oven to 350 degrees F, and follow the instructions on the box cake mix to make the red velvet cake.

Immediately once the cake is finished and while it’s still hot, scoop or dump into a standard mixing bowl. Mix on low for about 3-5 minutes until it starts sticking together slightly.

Add the cream cheese and mix together until it sticks together really well.

Next, pour in the Oreo cookie crumbs and powdered sugar and give it another good mix.

With a 1-inch cookie scoop, scoop out the cake dough and roll them into smooth balls.

Place the cake balls on a cookie sheet lined with parchment paper. Place them in the freezer while you melt your candy melts.

Melt the white chocolate candy melts by following the instructions on the bag. I typically do this by stirring every 30 seconds until they are melted.

Once chocolate is melted, remove cake balls from the freezer.

Dip each lollipop stick into the chocolate and insert into the center of each dough ball.

Put the cake pops back in the freezer to let the sticks and chocolate freeze.

Make sure your melted chocolate is in a tall skinny jar or cup. This makes it easier to dip the cake pops fully.

Remove cake pops from the freezer and dip each one into the chocolate. Shake off any excess chocolate. Sprinkle Oreo cookie crumbs onto them if you desire.

Allow the chocolate to set with the cake pop standing upright. Sometimes I just place it back on the pan and freeze again, although it won’t look as pretty as letting the chocolate set standing upright.

Once they’re set, serve immediately! Sometimes I tie mine in cute baggies with ribbons. Have fun with this. Enjoy!