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39 Oreos, divided (Orignal NOT Doublestuff. This
is one entire 15.5 oz pkg)
1 (8 oz) pkg cream cheese, softened
16 oz. white chocolate almond bark
Directions
Set a long sheet of wax paper over a cookie sheet,
set aside. Place 36 Oreos in a food processor
(entire cookie, DON’T remove cream filling) and
pulse until finely crushed (alternately if you
don’t own a food processor you can place Oreos in
a large Ziploc bag, seal bag and crush with a
rolling pin until finely crushed). Pour crushed
Oreos into a mixing bowl along with cream cheese
and using a the back of a spoon, stir mixture
while pressing it along the bottom of the bowl,
until well combine and evenly moistened. Scoop
mixture out and form into 1 inch balls (if you
happen to have a kitchen scale, the should be
about 16 grams each) then align on prepared cookie
sheet. Place truffles in freezer for 10 minutes.
Meanwhile crush remaining 3 Oreos.
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