Hawaiian Cookie Balls

By Bujvary

Ingredients

• 1 can (8 oz.) crushed pineapple in juice, undrained
• 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
• 40 square shortbread cookies, finely crushed (about 3 cups)
• 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
• 3/4 cup BAKER'S ANGEL FLAKE Coconut

Details

Servings 32
Preparation time 30mins
Cooking time 80mins
Adapted from kraftrecipes.com

Preparation

Step 1

COMBINE pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.

SHAPE into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.

REFRIGERATE 20 min. or until firm.