• 1 pkg (1lb, 2oz) Oreo cookies, divided
• 1 pkg (8 oz) cream cheese, softened
• 2 pkg (8 oz each) Baker's Semi-Sweet Chocolate, melted

1. Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a resealable bag using a rolling pin). Crush remaining 36 cookies into fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.
2. 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.
3. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.

I got this recipe from my OTHER friend Heather. :) These are AWESOME, and were a big hit at the cookie exchange last year!