Mix ½ cup of cool whip with 1 teaspoon of ID Caramel Macchiato Coffee Creamer.
Divide between 4 large ice pop molds. Place in the freezer till firm.
Combine the ID Iced Mocha Coffee with the ½ cup of ID Caramel Machiato Coffee Creamer.
Divide between the 4 large ice pop molds. Return ice pop mold to the freezer and freeze 1-2 hours until the iced coffee is semi set.
Mix remaining ½ cup of cool whip with the remaining tablespoon of coffee creamer. Divide the flavored cool whip between the 4 ice pop molds. Return to freezer and freeze overnight.
To serve run cold water over the outside of the ice pop mold and carefully remove the ice pops.
Place a couple of tablespoons of the Chocolate Magicshell ice cream topping into the bottom of a shallow glass or cup and dip the tips of the Caramel Mocha Coffee Ice Pops into the chocolate. Let chocolate harden before eating.