First, bake cake according to package directions. I recommend making it in a 9x13 pan for shorter baking time and easier crumbling!

After cake has baked and completely cooled off, use your hands or a fork to completely crumble the cake up.

Using a spatula, mix in the cream cheese frosting ¼ cup at a time until it gets to a doughy texture. The mixture should be soft and hold a ball shape easily without being goopy.

Roll the mixture into walnut-sized balls, and place them on a pan lined with wax paper.

Place in freezer for a few hours before dipping.

When cake balls have completely solidified, stick a lollipop stick on top of each.

Melt the almond bark in a mug {or other tall, narrow vessel} in 15 second increments in the microwave, until smooth and creamy. Add in about 1 teaspoon vegetable shortening, and mix very very well.

Dip a pop in the almond bark, pull out, and lightly tap the stick on the edge of the mug to let the excess bark coating fall off. Place coated cake pop on a baking pan lined with wax paper, and immediately top with sprinkles {the coating hardens fast!}

Repeat with all cake pops.

Once the bark coating has completely solidified, you can slide a Peep marshmallow on top of each stick. Refrigerate until ready to serve! :)