Ingredients
>
1 pkg (8 oz) PHILADELPHIA brick cream cheese, softened
>
36 OREO cookies, finely crushed (about 3 cups crumbs)
>
3 pkgs (4 oz each) semi-sweet baking chocolate, melted
>
3 tbsp holiday sprinkles
Steps
1
Mix cream cheese and cookie crumbs until blended.
2
Shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Freeze 10 min.
3
Dip cookie balls in melted chocolate, turning to evenly coat all sides of each ball with chocolate. Return to baking sheet. Decorate with sprinkles.
4
Refrigerate 1 hour or until firm. Keep refrigerated.
Tips
Recipe Sponsored by OREO®
