Prep Time: 30 min. plus refrigerating | Makes: 2 doz. or 24 servings, 1 cookie ball each.
What You Need
- 1 pkg. (8 oz.) PHILADELPHIA Strawberry Cream Cheese Spread, softened
- 50 NILLA Wafers, finely crushed (about 1-2/3 cups)
- 10 drops red food coloring, divided
- 2 pkg. (6 squares each) BAKER’S White Chocolate, melted
MIX cream cheese, cookie crumbs and 4 drops food coloring until well blended.
SHAPE into 24 (1-inch) balls. Mix chocolate and remaining food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
REFRIGERATE 1 hour or until firm.
How to Store: Store in tightly covered container in refrigerator.
How to Make Wafer Crumbs: Crushing NILLA Wafers is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the wafers in your food processor or blender.
How to Easily Dip Cookie Balls: To easily coat cookie balls with the melted chocolate, add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove cookie balls with forks, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; let stand until firm.