Cookies and Cream Cheesecake Truffles

Cookies and Cream Cheesecake Truffles

24 chocolate cream-filled cookies, divided

1 pkg (8 oz) cream cheese, softened

1 cup nonfat dry milk

1 tsp vanilla

1 pkg (1 lb) powdered sugar (about 4 cups)

Fresh raseberries for garnish

Directions:

1. Coarsely chop 12 cookies with knife; set aside.

2. Process remaining 12 cookies in food processor until fine crumbs form. Place crumbs on baking sheet lined with waxed paper; set aside.

3. Beat cream cheese, dry milk and vanilla in medium bowl with electric mixture at medium speed until smooth. Beat in powered sugar, 1 cup at a time, at low speed until mixture is smooth. Stir in reserved chopped cookies. Refrigerate 2 hours or until firm.

4. Shape rounded tablespoonfuls of cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish, if desired. Store in airtight container in refrigerator.

Makes about 3 dozen bonbons



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