Easy Oreo Truffles


1 pkg. (1 lb. 2 oz.) OREO Cookies, finely crushed, divided
1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

MIX 3 cups of the cookie crumbs and the cream cheese until well blended. Shape into 42 (1-inch) balls.

DIP balls in melted chocolate; place on waxed paper-covered baking sheet. (Any leftover melted chocolate can be stored in tightly covered container at room temperature and saved for another use.) Sprinkle with remaining cookie crumbs.

REFRIGERATE 1 hour or until firm. Store any leftover truffles in tightly covered container in refrigerator.

* Recipe from kraftfoods.com



  1. Linda E. said,

    October 13, 2009 at 1:08 pm

    MMMM! They sound like something Katie and I might add to our Christmas list of goodies to make. The pineapple cake sounds like one Don would like also! Like you, it seems like we have missed fall here in MI. Here’s a Cafe’ Mocha Recipe for you: 1 Cup instant coffee (Tasters Choice)
    2 Cups of Nestles NesQuik and 3 Cups of Carnation Instant Milk. Add 3 Tablespoons to a cup of hot water or adjust to taste and the size of you mug! Enjoy.

  2. Karly Jaco said,

    October 13, 2009 at 3:13 pm

    looks super easy. you must have made them for susan’s baby shower? yum. will try them soon whem im not sick! 🙂 yay

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