Ingredients

1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
16 oz. white candy coating wafers, melted
48 Mini OREO Cookies
decorations: decorating icing or gel; multi-colored sprinkles

Putting it together

1.
Mix cream cheese and cookie crumbs until well blended.
2.
Shape into 48 (1-inch) balls; place in single layer in shallow pan. Refrigerate 20 min. Dip balls in melted coating; place in shallow waxed paper-lined pan, allowing excess coating to pool at bottom of each ball. Decorate with remaining ingredients as shown in photo.
3.
Refrigerate 1 hour or until firm. Keep refrigerated.

Tips and Tricks

Size Wise:With their built-in portion control, these seasonal cookie balls can be enjoyed on occasion.

How to Easily Dip Balls:Keep the cookie balls refrigerated until ready to dip in the melted coating. Then, add balls, in batches, to bowl of melted coating. Use 2 forks to roll balls in coating until evenly coated. Remove balls with forks, letting excess coating drip back into bowl. Place balls in prepared pan; let stand until firm.

Tip:If coating becomes too thick, add up to 2 tsp. shortening to each 16 oz. of candy wafers.

Substitute:Prepare using 4 pkg. (4 oz. each) white baking chocolate.

Nutrition Information

Calories:	130
Total fat:	7g
Saturated fat:	4.5g
Trans fat:	0g
Cholesterol:	5mg
Sodium:	85mg
Total Carbohydrate:	15g
Dietary fiber:	0g
Total sugars:	12g
Protein:	1g
Calcium:	0% DV
Iron:	2% DV