Christmas Tree Cookie Ball Pops

By dena

Ingredients

• 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
• 1 pkg. (15.25 oz.) OREO Cool Mint Creme Cookies, finely crushed (about 4 cups)
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
• 6 drops green food coloring
• 3 Tbsp. green and/or white decorating icings
• 40 small hot cinnamon candies

Details

Servings 40
Preparation time 30mins
Cooking time 90mins
Adapted from kraftrecipes.com

Preparation

Step 1

MIX cream cheese and cookie crumbs until blended.

SHAPE into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.

DIP balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.

PEANUT BUTTER CUP COOKIE BALL POPS
Omit food coloring. Substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the OREO Cookies and BAKER'S Semi-Sweet Chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup PLANTERS Creamy Peanut Butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.

HOW TO STORES
tore in tightly covered container in refrigerator.