Santa Hat Cookie Ball Pops
42 servings
2h Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 1 lb. red candy coating wafers
- 1 Tbsp. oil
- 1 cup ready-to-spread white frosting
- ¼ cup white nonpareils
Nutritional Information
| Calories | 150 |
| Total fat | 8g |
| Saturated fat | 4.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 80mg |
| Total Carbohydrate | 18g |
| Dietary fiber | 0g |
| Total sugars | 15g |
| Protein | 1g |
| Calcium | 0% DV |
| Iron | 2% DV |
- 1Mix cream cheese and cookie crumbs until blended. Roll into 42 (1-inch) balls, then shape each ball into cone shape. Place on waxed paper-covered baking sheet. Refrigerate 20 min.
- 2Melt candy coating wafers as directed on package; stir in oil. Dip 1 lollipop stick into candy coating, then insert into bottom of each cone.
- 3Dip cookie pops, 1 at a time, into candy coating, turning to evenly coat cookie pop with candy coating; return to baking sheet.
- 4Refrigerate 1 hour or until firm.
- 5Spoon frosting into pastry bag fitted with star tip; use to decorate cookie pops to resemble Santa hats as shown in photo. Sprinkle edges and tips of hats with nonpareils. Keep refrigerated.