what you need1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened36 OREO Cookies, finely crushed3 pkg. (4 oz. each) BAKER’S White Chocolate, broken into pieces, melted1 Tbsp. red, white and blue multi-colored sprinkles
MIX cream cheese and cookie crumbs until blended.
SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip in melted chocolate; place on waxed paper-covered rimmed baking sheet. Top with sprinkles.
REFRIGERATE 1 hour or until firm.
kraft kitchens tipsSIZE-WISESweets can be part of a balanced diet but remember to keep tabs on portions.HOW TO EASILY DIP COOKIE BALLSTo easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls on prepared baking sheet; let stand until chocolate coating is firm.HOW TO STOREStore in tightly covered container in refrigerator.