OREO-Cherry Bomb Cookie Balls
60 servings
1h 55min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 60 maraschino cherries with stems, patted dry
- 4 pkg. (4 oz. each) white baking chocolate, melted
- 2 Tbsp. multi-colored sprinkles (red, white and blue)
Nutritional Information
| Calories | 100 |
| Total fat | 5g |
| Saturated fat | 3g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 50mg |
| Total Carbohydrate | 14g |
| Dietary fiber | 0g |
| Total sugars | 11g |
| Added sugars | 10g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 2% DV |
| Potassium | 0% DV |
- 1Mix cream cheese and cookie crumbs until blended.
- 2Shape into 60 (3/4-inch) balls, using about 1 tsp. cream cheese mixture for each ball; press to flatten. Top each with 1 cherry, stem side up; wrap cream cheese mixture around cherry to completely enclose cherry. Place in shallow pan. Freeze 10 min.
- 3Cover rimmed baking sheet with waxed paper. Hold cherry stems to dip cookie balls, 1 at a time, into melted chocolate, turning to completely coat all sides of each ball with chocolate. Place on prepared baking sheet. Decorate as shown in photo.
- 4Refrigerate 1 hour or until firm. Keep refrigerated.