- 40
- 30 mins
- 90 mins
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
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.