Ingredients:Red velvet cake mix
Cream cheese icing
Vanilla almond bark
Cherry kool-aid
Also needed:
Cake pan
Large & medium bowls
2 forks
Wax paper or foil
Sandwich baggie
Take a red velvet cake mix and bake like the instructions say.
Let cool for 20min. in the fridge,
and crumble in a large bowl add cream cheese icing and stir untill well incorporated.
Take and roll about 1/4 tbs into balls.
Refrigerate for 20min. Melt all but 3 blocks of the almond bark following the directions in med. bowl (I used the microwave) roll the balls in the almond bark one at a time untill coated, use one fork to scoop the ball out and tap excess coating off (the slits in the fork help with this) use the other fork to scrape the ball off the first fork and on the the wax paper.
After you are finished take the left over coating and stir in half a packet cherry kool-aid (add more bark if needed and rewarm. I had to add all of it)
Place in sandwich baggieand cut a very small hole in one of the corners and moving very fast squeeze on topping. (It helped me to have them all very close but not touching in a line and work my way down not stopping till the end and start over at the next line)
Refirgerate untill ready to eat. ( I like them frozen or really cold they have a better texture)
