Ingredients 1 package OREO Chocolate Sandwich Cookies, (16 ounce) divided 1 package PHILADELPHIA Cream Cheese, (8 ounce) softened 2 packages BAKER'S Semi-Sweet Baking Chocolate, (8 ounce) melted
Instructions 1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. 2. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Sprinkle with reserved cookie crumbs. 3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.
Description "These truffles are very easy and delicious. You can't go wrong with OREO, cream cheese and chocolate!"
Yield
48 truffles
Source Allrecipes
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