Add the Christmas Tree Cakes and softened cream cheese to a large mixing bowl.

Use clean hands, fork, or paddle attachment on a stand mixer to break them down into fine crumbs and incorporate the cream cheese. This works easiest with the stand mixer.

Scoop and roll the mixture into 1–1.5-inch balls. Place them on a parchment-lined tray.

Freeze the rolled balls for 30-60 minutes to firm up before dipping.

In a microwave-safe bowl, melt the almond bark or candy melts in 30-second intervals, stirring between each. Add a bit of coconut oil or shortening if the coating is too thick.

Optional: Dip the end of each cake pop stick into the melted coating, then insert it halfway into a chilled cake ball. Chill 5 minutes more to secure.

Dip each cake pop into the melted coating, gently tapping off excess.

Immediately add sprinkles before the coating sets.

Once set, drizzle with the melted red candy melts.

Let the cake pops cool completely.

Serve and enjoy!