Recipes

CRUSH 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable plastic bag using a rolling pin.)

Crush remaining 36 cookies to fine crumbs; place in medium bowl.

Add cream cheese; mix until well blended.

Roll cookie mixture into 42 balls, about 1-inch in diameter.

DIP balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Sprinkle with reserved cookie crumbs.

REFRIGERATE until firm, about 1 hour.

Store leftover truffles, covered, in refrigerator.

KRAFT KITCHENS TIPS:

How to How to Easily Dip Truffles

Place truffle ball in melted chocolate to coat; roll if necessary.

Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper.