Yield: 42 servings

Ingredients

• (16 ounce) package Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package cream cheese, softened
• 2 (8 ounce) packages semi-sweet baking chocolate, melted

Procedure

1. In a medium mixing bowl, beat the cream cheese until smooth and creamy.
2. Crush 1/2 bag of the cookies to fine crumbs in a resealable plastic bag using a rolling pin. Crush remaining cookies to fine crumbs; place in medium bowl and set aside.
3. Add ½ cookie crumbs to the cream cheese; mix until well blended.
4. Cover and refrigerate mixture for 1 hour.
5. Remove from refrigerator and roll cookie mixture into balls, about 1-inch in diameter.
6. Roll balls and sprinkle with reserved cookie crumbs.
7. Store leftover truffles, covered, in refrigerator.