- 1 – 16oz package of Oreo sandwich cookies
- 1 – 8oz package of cream cheese, softened
- 2 – 8oz packages of semi sweet baking chocolate, melted
Crush 9 of the cookies to fine crumbs in a resealable plastic bag using a rolling pin; reserve for later use (can also be crushed in a food processor). Crush remaining 36 cookies to fine crumbs; place in a medium bowl. Add cream cheese, mix until well blended. Roll cookie mixture into 42 balls, about 1 inch in diameter. Dip balls in chocolate; place on wax paper-covered baking sheet. Sprinkle with reserved cookie crumbs. Refrigerate until firm, about 1 hour. Store leftover truffles, covered, in refrigerator.