OREO cookie balls cones and pop sticks (48 OREO cookie balls)
Ingredients
- 1 pkg brick cream cheese 8 oz., softened
- 36 OREO Cookies about 3 cups, finely crushed
- 4 pkg. semi-sweet baking chocolate 4 oz. each, melted
Optional for decorating:
- Multicolor chocolate sprinkles
- Multicolor nonpareils
- 24 mini ice cream cones
- 6 colorful paper straws
Instructions
To make OREO Cookie Balls:
- MIX cream cheese and cookie crumbs until blended.
- SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.
- CUSTOMIZE it with your own ingredient additions or decorative skills.
- REFRIGERATE 1 hour or until firm.
- Share and enjoy
Optional step for decorating OREO Cookie Balls cones:
- After dipping the OREO cookie balls in the melted white chocolate or chocolate, sprinkle with some multicolor chocolate sprinkles and nonpareils. I dipped some in melted white chocolate and then refrigerate and let them set and dipped again in melted chocolate and sprinkle with multicolor chocolate sprinkles. Refrigerate for 1 hour until the chocolate is set. When ready to serve, you can place them on top of the mini ice cream cones.
Optional step for decoration OREO Cookie Balls pop sticks:
- I cut the paper straws into 4 equal length pieces. You can insert the paper straws after you shape OREO cookie balls into balls and freeze for 10 minutes as mention on the steps above. Then dip in the melted chocolate. On some of then, I drizzled some of the white chocolate with a spoon in a decorative way, then sprinkle with multicolor chocolate sprinkles or nonpareils or combination of both. Refrigerate for 1 hour until the chocolate is set
