Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Strawberry Cream Cheese Spread, softened
- 50 NILLA Wafers, finely crushed (about 1-2/3 cups)
- 10 drops red food coloring, divided
- 2 pkg. (6 squares each) BAKER'S White Chocolate, melted
Preparation
Step 1
MIX cream cheese, cookie crumbs and 4 drops food coloring until well blended. SHAPE into 24 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Mix chocolate and remaining food coloring until well blended. Dip balls in chocolate; place in single layer in shallow waxed paper-lined pan.
Dip Tricks:
• To easily dip cookie balls, remove inner tines of disposable fork; set aside. Add cookie balls, in batches, to bowl of melted chocolate. Use spoon or rubber scraper to evenly coat cookie balls in chocolate. Remove cookie balls with prepared fork, letting excess chocolate drip back into bowl. Place cookie balls in prepared pan; refrigerate until firm.
• For a change of pace, coat cookie balls with one of the other BAKER’S Chocolates, such as Semi-Sweet Chocolate, White Chocolate, GERMAN'S Sweet Chocolate or Bittersweet Chocolate. Whichever you choose, the results will be equally delicious.
• For the taste of milk chocolate, melt 1 pkg. (6 oz.) BAKER’S White Chocolate with 1 pkg. (8 oz.) BAKER’S Semi-Sweet Chocolate. Microwave unwrapped chocolate squares in microwaveable bowl on HIGH 2 min. or until is chocolate completely melted, stirring every 30 sec.
• Add a few drops of food coloring to melted BAKER’S White Chocolate to create your signature color