Each pop serves 1.
Make Roll-Out Cookie dough. Roll out 1/8 in. thick; cut bug cookies. Bake following recipe instructions and cool completely.
Decorate bug cookie accents with Candy Pens; let set. Attach lollipop sticks to backs of cookies using melted Candy Melts candy; let set.
Wash or peel fresh fruits; dry completely. Cut large fruits (pineapple, melons, etc.) into 1 in. thick slices; cut slices with shaped cutters. Skewer fruit cut-outs on lollipop sticks. Skewer smaller fruits (strawberries, grapes, orange segments, dried fruit) on lollipop sticks; dip completely or partially into melted Candy Melts candy. If desired, drizzle with contrasting Candy Melts candy or sprinkle with colored sugars or sprinkles.
Cut craft foam to fit inside container; wrap with Fanci-Foil wrap. Place wrapped foam into container. Insert pops into container. Tint coconut green; sprinkle into top of the pops container.