Ingredients

1 pkg. brick cream cheese, (8 oz.), softened
36 OREO Cookies, finely crushed
0.25 cup raspberry jam
0.25 cup dried cranberries, chopped
1 oz. white baking chocolate, melted
2 drops food coloring, red
4 pkg. semi-sweet baking chocolate, (4 oz. each), melted

Putting it together

1.Mix first 4 ingredients until well blended.
2.Shape into 48 (1-inch) balls. Freeze 10 min. Meanwhile, mix white chocolate and food coloring until well blended.
3.Dip balls in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan. Drizzle with pink chocolate. Refrigerate 1 hour or until firm.

Tips and Tricks

Size-Wise: Sweets can be part of a balanced diet but remember to keep tabs on portions.

How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.

How to Store: Store in tightly covered container in refrigerator.

Nutritional Information

Makes 48 Servings