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- 1 8 ounce package chocolate sandwich cookies with white filling, finely crushed
- 1 8 ounce package cream cheese, softened
- 1 pound white baking chocolate, melted
- In large bowl combine crushed cookies and cream cheese. Beat with mixer on low speed until well blended. Form 1-inch balls by hand. Dip balls in white chocolate; place on baking sheet covered with waxed paper. Refrigerate 1 hour or until firm. To store, cover and refrigerate. Makes 50 truffles.