Ingredients

6 oz. (3/4 of 8-oz. pkg.) brick cream cheese, softened
30 OREO Mint Creme Cookies, finely crushed
3 pkg. (4 oz. each) white baking chocolate, melted
6 drops green food coloring
3 Tbsp. green and/or white decorating icings
40 small hot cinnamon candies

Putting it together

1.
Mix cream cheese and cookie crumbs until blended.
2.
Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
3.
Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo.
4.
Refrigerate 1 hour or until chocolate coating is firm. Keep refrigerated.

Tips and Tricks

Size-Wise:Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.

Peanut Butter Cup Cookie Ball Pops:Omit food coloring. Substitute 1 pkg. (16 oz.) NUTTER BUTTER Cookies for the OREO Cookies and semi-sweet chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.

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

Nutrition Information

Calories:	110
Total fat:	6g
Saturated fat:	3g
Cholesterol:	5mg
Sodium:	65mg
Total Carbohydrate:	13g
Dietary fiber:	0g
Total sugars:	10g
Protein:	1g
Calcium:	0% DV
Iron:	2% DV