1 pkg. (1 lb., 2 oz.) OREO Chocolate Sandwich Cookies, divided
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
2 pkg. (8 oz. each) BAKER'S Semi-Sweet Baking Chocolate, melted
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.