Crush cookies to fine crumbs in food processor. Add
cream cheese and mix until well blended. Roll cookie
mixture into 42 balls, about 1-inch in diameter. Refrigerate until firm.
Dip balls in chocolate; place on wax paper-covered
baking sheet.
Refrigerate until firm, about 1 hour. Store leftover
truffles, covered, in refrigerator.
Notes- Don't use double stuff Oreos, or reduced fat
cream cheese.
Originally Submitted
1/8/2011
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