Ingredients

1 pkg. (8 oz.) brick cream cheese, softened
36 Golden OREO Cookies, finely crushed
1 tsp. lemon zest
3 pkg. (4 oz. each) white baking chocolate, melted
1 Tbsp. assorted decorating icings
40 white nonpareils (about 1/2 tsp.)

Putting it together

1.
Mix cream cheese, cookie crumbs and zest until well blended.
2.
Shape into 40 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Fit tubes of icings with star tip; use to pipe small flower onto top of each ball. Gently press nonpareil into center of each.
3.
Refrigerate 1 hour or until firm. Keep refrigerated.

Tips and Tricks

Size-Wise:These truffles have built-in portion control. Enjoy on a special occasion 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.

Nutrition Information

Calories:	120
Total fat:	7g
Saturated fat:	3.5g
Cholesterol:	10mg
Sodium:	70mg
Total Carbohydrate:	14g
Dietary fiber:	0g
Total sugars:	10g
Protein:	1g
Calcium:	2% DV
Iron:	0% DV