Stadium OREO Cookie Balls
48 servings
1h 30min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- ¼ cup green sprinkles
- ¼ cup multi-colored nonpareils
- 2 oz. (1/2 of 4-oz. pkg.) semi-sweet baking chocolate, melted
- ½ tsp. white decorating icing
Nutritional Information
| Calories | 110 |
| Total fat | 7g |
| Saturated fat | 3.5g |
| Trans fat | 0g |
| Cholesterol | 5mg |
| Sodium | 50mg |
| Total Carbohydrate | 12g |
| Dietary fiber | 1g |
| Total sugars | 7g |
| Added sugars | 7g |
| Protein | 1g |
| Vitamin D | 0% DV |
| Calcium | 0% DV |
| Iron | 6% DV |
| Potassium | 0% DV |
- 1Mix cream cheese and cookie crumbs until blended.
- 2Shape into 48 (1-inch) balls. Roll 24 balls in green sprinkles for the football stadium grass, then roll 20 of the remaining balls in nonpareils for the football fans. Place in single layer in shallow wax paper-lined pan.
- 3Shape remaining 4 balls into football shapes. Freeze 10 min. Dip in melted chocolate. Use decorating icing to draw laces on the footballs; place in pan along with the coated cookie balls.
- 4Refrigerate 1 hour or until firm.
- 5Place some of the green sprinkle-covered cookie balls and a few chocolate-coated football-shaped cookie balls in a rectangular shape on a large board or platter to resemble a football field as shown in photo. Surround the football field with some of the multi-colored sprinkle-coated cookie balls for the football fans. Place remaining cookie balls in a bowl to serve with the cookie balls arranged on the serving board.