OREO Spring Flower Cookie Ball Pops
48 servings
1h 45min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, crushed
- 16 oz. white candy coating wafers, melted
- ½ cup assorted colored sugars
- 48 assorted-color candy flower decorations
Nutritional Information
| Calories | 130 |
| Total fat | 6g |
| Saturated fat | 4g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 65mg |
| Total Carbohydrate | 18g |
| Dietary fiber | 0g |
| Total sugars | 15g |
| Added sugars | 15g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 2% DV |
| Potassium | 0% DV |
- 1Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls.
- 2Dip 1 lollipop stick into melted white candy coating, then insert dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with additional lollipop sticks and remaining cookie balls. Freeze 10 min.
- 3Dip cookie ball pops, 1 at a time, into remaining melted white candy coating, turning to evenly coat each cookie ball with candy coating. Return to baking sheet. Immediately sprinkle with colored sugar. Gently press candy flower into candy coating in top of coated cookie ball.
- 4Repeat with remaining cookie ball pops.
- 5Refrigerate 1 hour or until firm. Keep refrigerated.