NUTTER BUTTER Cookie Balls

By LADONMANK

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 24 NUTTER BUTTER Cookies, finely crushed (about 3 cups)
• 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
• 1/4 cup PLANTERS Creamy Peanut Butter
• 24 Mini NUTTER BUTTER Peanut Butter Sandwich Cookies, cut crosswise in half

Preparation

Step 1

MIX cream cheese and cookie crumbs until well blended.

SHAPE into 48 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and peanut butter until well blended. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan. Top each ball with 1 mini cookie half.

REFRIGERATE 1 hour or until firm. Keep refrigerated.