Ingredients

6 oz. brick cream cheese, (3/4 of 8-oz. pkg.), softened
1 pkg. OREO Mint Creme Cookie, (15.25 oz.)s, finely crushed
2 pkg. white baking chocolate, (6 squares each), melted
6 drops food coloring, green
2 Tbsp. sugar, green colored

Putting it together

1.
Mix cream cheese and cookie crumbs until well blended.
2.
Shape into 40 (1-inch) balls. Freeze 10 min. Mix melted chocolate and food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan. Top with sugar.
3.
Refrigerate 1 hour or until firm.

Tips and Tricks

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

How to Make Cookie Crumbs: Crushing OREO Cookies is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the cookies in your food processor or blender.

How to Melt Chocolate: Place unwrapped chocolate squares in microwaveable bowl. Microwave on HIGH 2 min. or until chocolate is completely melted, stirring every 30 sec.

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.

Note: If any melted chocolate remains after all balls are coated, store in tightly covered container at room temperature until ready to use for another use.