Rate this recipe
0/5
(0 Votes)
0 Picture
Ingredients
- Directions:
- 1 24 oz package lemon sandwich cookies
- 1 8 oz package cream cheese, softened
- 1 t. lemon extract
- 1/4 c. powdered sugar
- 1 c. pecans, chopped
- 1/2 package white almond bark, melted
- ●Beat cream cheese, lemon extract and powdered sugar until smooth; set aside.
- ●Using food processor, pulse lemon cookies until they become fine crumbs. Add cream cheese mixture and process until well blended.
- ●Transfer mixture to a large bowl and stir in chopped pecans. Form into walnut sized balls and chill 2-3 hours.
- ●Dip in melted almond bark and place on waxed paper to set.
Details
Preparation
Step 1
●Store in refrigerator.
Review this recipe