What a great story, Pamela! You painted quite the picture and gave us a laugh with your dunk-tank story. Per your pie pops, you can absolutely freeze them. It might be worth doing a small test batch first, just since you'll be making so many, but we'd recommend freezing them before baking. Then, the day before or day of the event, let them thaw in the fridge overnight or for a few hours, (they're little so they defrost faster) and then bake them as usual. We'd recommend adding an additional 1/4 teaspoon of thickener for every cup of fruit to account for the extra juices frozen fruits tend to produce. Our blog article on freezing and baking fruit pies offers some additional helpful tips on the subject. We hope this helps, and that the event is as fun-filled, community-raised, and pie-pop delicious as ever. Happy baking! Annabelle@KAF

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