No bake Easy Strawberry shortcake truffles made with Golden Oreo cookies and cream cheese. The dough balls are stuffed with fresh strawberries and whipped cream then dipped into melted white chocolate. A simple and fun way to enjoy the classic strawberry

No bake Easy Strawberry shortcake truffles made with Golden Oreo cookies and cream cheese. The dough balls are stuffed with fresh strawberries and whipped cream then dipped into melted white chocolate. A simple and fun way to enjoy the classic strawberry

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

The Best Snickerdoodles - Soft, pillowy puffs that are so irresistible! The closest recipe to Mrs. Fields snickerdoodles that you'll find!

Recipe for Gouda Cheese Fondue with Herbed Crostini - Can you think of anything else better on Earth than warm, melty, gooey cheese? I didn't think so!

Recipe for Gouda Cheese Fondue with Herbed Crostini - Can you think of anything else better on Earth than warm, melty, gooey cheese? I didn't think so!

Italian Roasted Potatoes - buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious

Italian Roasted Potatoes - buttery, cheesy oven-roasted potatoes with Italian seasoning, garlic, paprika and Parmesan cheese. So delicious

OREO Cookie Balls  1 pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened 36  OREO Cookies, finely crushed (about 3 cups) 4 pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted  MIX cream cheese and cookie crumbs until blended.  SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan.  REFRIGERATE 1 hour or until firm.

OREO Cookie Balls 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 36 OREO Cookies, finely crushed (about 3 cups) 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted MIX cream cheese and cookie crumbs until blended. SHAPE into 48 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. REFRIGERATE 1 hour or until firm.

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