1 1/2 c. cold milk
1 pkg. Royal No-Bake Cheese Cake
6 maraschino cherries, chopped
3 sq. (1 oz. each) sweet chocolate
5 tbsp. water
1/4 c. sugar
6 tbsp. Blue Bonnet butter

Pour 1 1/2 cups cold milk into small, deep bowl. Add Royal No-Bake Cheese Cake filling and beat at low speed with electric mixer or rotary beater until blended. Beat at medium speed three minutes longer. Fold in cherries. Pour into 5 ounce paper cups; insert a wooden stick into each cup. Freeze until firm.

Melt sweet chocolate with water in a saucepan; add 1 tablespoon sugar and boil for 2 minutes. Remove from heat and stir in 1 tablespoon butter.

Melt remaining butter; mix in graham cracker crumbs and remaining sugar.

Unmold pops by peeling off paper cups. Dip pops into prepared chocolate sauce and then into graham cracker crumb mixture. Freeze until chocolate coating hardens.