Thumbprint OREO Cookie Balls
24 servings
1h 30min Cook
Ingredient List
- 1 pkg. (8 oz.) brick cream cheese, softened
- 36 OREO Cookies, finely crushed
- 1 cup finely chopped pecans
- ¼ cup seedless raspberry jam
Nutritional Information
| Calories | 160 |
| Total fat | 10g |
| Saturated fat | 3g |
| Trans fat | 0g |
| Cholesterol | 10mg |
| Sodium | 110mg |
| Total Carbohydrate | 16g |
| Dietary fiber | 1g |
| Total sugars | 9g |
| Added sugars | 8g |
| Protein | 2g |
| Vitamin D | 0% DV |
| Calcium | 2% DV |
| Iron | 4% DV |
| Potassium | 2% DV |
- 1Cover rimmed baking sheet with wax paper. Mix cream cheese and cookie crumbs until blended.
- 2Shape cream cheese mixture into 48 (1-inch) balls. Roll, 1 at a time, in nuts until evenly coated on all sides. Place in single layer on prepared baking sheet.
- 3Press slight indentation in center of each ball; fill with jam.
- 4Refrigerate 1 hour or until firm. Keep refrigerated.