• 1 (16 ounce) package OREO Chocolate Sandwich Cookies, divided
• 1 (8 ounce) package PHILADELPHIA Cream Cheese, softened
• 2 (8 ounce) packages BAKER'S Semi-Sweet Baking Chocolate, melted

1. Crush 6 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.)
2. Crush about 36 cookies to fine crumbs; place in medium bowl.
3. Add cream cheese; mix until well blended.
4. Roll cookie mixture into balls, about 1-inch in diameter.
5. Refrigerate the balls for about an hour.
6. Dip balls in chocolate; place on wax paper-covered baking sheet. (Best to use a skewer to dip, and then cover the hole with chocolate and crumbs)
7. Sprinkle with reserved cookie crumbs.
8. Refrigerate until firm, about 1 hour.
9. Store leftover truffles, covered, in refrigerator.

I got this recipe from a co-worker. These are really AMAZING. I made them with Joe's O's Pepermint sandwiches and they were so delicious.