Lyons Family Cookbook

Cake Balls

--- INSIDE ---

1

pkg

(8 oz.) Cream Cheese, softened

1

pkg

(15.5 oz) OREO Cookies, finely crushed (about 40 cookies, 3 cups when crushed)

--- COATING ---

2

pkgs

(8 squares each) BAKER'S Semi-Sweet Chocolate, or White Chocolate, or Almond Bark (vanilla), melted

1

MIX cream cheese and cookie crumbs until well blended.

2

SHAPE into 48 (1-inch) balls. Freeze for about 1 hour on parchment-lined pan. Dip balls in melted chocolate. Return to the parchment-lined pan.

3

REFRIGERATE until completely set, about 20 minutes. STORE in a single layer in air-tight container(s) in refrigerator.

Any OREO cookie flavor, or any sandwich cookie, will work for this recipe. Also, any CAKE recipe will work for the inside balls using 1 cake recipe plus 1 frosting recipe.

Tips

For Easier Dipping

Use a fork & spoon to gently roll the cookie ball into melted chocolate. Shake off excess chocolate then place on waxed-paper.