Cheesecake on a Stick

Pour milk into a large bowl. Add cheesecake filling mix and beat with an electric mixer on low speed until combined. Increase speed to medium and beat until thick, about 3 minutes. Stir in crushed wafers. Cover bowl and refrigerate at least 1 hour.

Line a baking sheet with parchment paper. With moistened hands, roll cheesecake mixture by the tablespoonful into 30 balls and place on prepared baking sheet. Insert a small wooden or lollipop stick into each cheesecake ball; freeze until firm, about 2 to 3 hours.

In a small saucepan, melt the chocolate chips and shortening over low heat, stirring until smooth. Spread out sprinkles, nuts or any other decorations you like on a sheet of parchment paper.

Remove pops from freezer. Carefully dip each pop into chocolate, turning to coat, then roll it in decorations and return to baking sheet. Freeze at least 2 more hours, or until serving time