1. COMBINE the PHILLY, biscuit crumbs, raisins, cherries and essence in a bowl. Roll 2 teaspoons of mixture into a ball and place on a paper lined tray. Repeat with remaining mixture to make 32. Chill until firm.
2. MELT 2/3 of the white chocolate in a bowl over simmering water. Remove from the heat, add the remaining chocolate and stir until smooth then cool slightly. Place a pop or icy pole stick in each ball then dip into the chocolate. Allow the excess to run off then place onto a paper lined tray to set. Sprinkle some of the pops with cake sprinkles. Stand for 30 minutes then chill until set
3. DECORATE the remaining pops with writing icing (to resemble holly leaves and berries) and Christmas picks. Store in an airtight container in the refrigerator until required.
As an alternative dip in melted dark or milk chocolate instead.