Ingredients

• 1 (16 ounce) package OREO chocolate sandwich cookies
• 1 (8 ounce) package cream cheese, softened
• 2 (8 ounce) packages  semi-sweet baking chocolate, melted

Directions

 

Crush remaining 36 cookies to fine crumbs (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.); place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1-inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.) Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.