Make cake according to directions on the back of the box.

Let the cake cool slightly, then crumble it into crumbs using a fork.

Place cake crumbs in a large bowl and add ½ can of frosting. Mix with your hands until evenly combined.

Roll cake into round golf ball sized balls, then place them on a cookie sheet lined with wax paper. Freeze for one hour.

Place shredded coconut in a food processor for 30 seconds, or until the flakes look more like soft snow. Set aside.

Microwave the remaining frosting in a microwave safe dish for 30 seconds. *Tip - a small bowl works best so the frosting is nice and deep. Heat for an additional 30 seconds, if needed, so that the frosting is thin and runny.

Drop a cake ball into the frosting until covered completely. Pull out with a fork and tap the side of the bowl to get the excess frosting off.

Roll the ball into the coconut flakes 'til completely covered, then place on a sheet of wax paper.

Let them set for a few minutes, or until the frosting has hardened.

Cut out each printable piece, then wrap a printable flag around each stick, securing with some glue. Tape an Everest face onto the top of each stick, then stick through the middle of each cake pop.

Serve and enjoy!