Triple-Chocolate Cookie Balls
What You Need1/2cup cold milk1pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding36 OREO Cookies, finely crushed (about 3 cups)3pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
STIR milk and pudding mix in medium bowl with large spoon just until pudding mix is moistened. Immediately stir in cookie crumbs; mix well.
Place mixture into a Medium Round Mold. Freeze 10 min. Dip in semi-sweet chocolate; place in single layer in shallow waxed paper-lined pan.
REFRIGERATE 20 min. or until firm. Drizzle with white chocolate; refrigerate 10 min. or until firm.
Kraft Kitchens TipsNote from the Kraft KitchensThank you. We heard your feedback and rewrote the recipe to clarify the directions. Please follow this updated recipe and handy tips. Thank you for your input.Size-WiseEnjoy your favorite foods on occasion but remember to keep tabs on portions.Special ExtraUse a food processor to finely crush the OREO cookies, and use a mini cookie dough scoop to make uniformly sized cookie balls.
servingstotal: 42 servings