br>Roll into walnut size balls.
Chill for an hour
Completely grind entire package of Oreo cookies. I find that the
oll cookie mixture into 42 balls, about 1\" in diameter.
Crush the Oreos with the blender until powder like.
Then hand blend the Oreo Powder and Cream Cheese.
Roll the Oreo and cream cheese into balls and set them on a plate and chill until solid.
Melt White Chocolate Chips in Double Broiler then dip Oreo Balls in White Chocolate then let set.
Crush the oreos really well and mix with cream cheese (can use blender or mixer.).
Roll into walnut size balls.
Chill for at least 1 hour.
Melt the almond bark in microwave.
Dip chilled balls into melted almond bark and set up on wax paper.
You can decorate with drizzles of opposite color almond bark or sprinkles, if desired.
Keep them refrigerated. Try to share!
Put the Oreos in a food processor and pulse until coarsely chopped.
Add the vanilla, chocolate and sugar and pulse until a sand-like consistency is reached.
Pour into a large mixing bowl.
Using your hands, mold the Oreo mixture into golf ball sized balls. If the mixture isn't sticky enough, add water until it is.
Serve immediately or refrigerate.
Melt the chocolate chips and stir until smooth (I use the microwave and it takes around 1 minute on high, warning microwaves differ so check it part way through so you don't burn your chocolate).
Mix the melted chocolate and cream cheese until smooth and evenly chocolate.
Add the 2 cups of Oreo crumbs and mix until well blended (note: this is quite thick and a little hard to stir, but do it anyway).
Form into small balls (1\" or less) then roll in Oreo crumbs to lightly coat.
Roll cookie mixture into 42 balls, about 1-inch in diameter
n a bowl; roll into balls and arrange on the prepared
as fine. Hand roll into balls (teaspoon size) and place on
Crush oreo cookies until very fine. Stir in softened cream cheese. Keep on stirring
the mixture, it takes a long time for this. Roll out into small balls. Refrigerate until firm. Dip in melted almond bark. Store in the refrigerator.
emperature, softened cream cheese and Oreo bits together. If you use
Using a food processor, crush the Oreos into a fine crumb.
Mix the crumbs with the cream cheese. Mindy says to mix this by hand.
Melt the chocolate bars (if using a microwave, be careful that it doesn't burn).
Roll the crumb mixture into balls and submerse them into the melted chocolate.
Set the balls on waxed paper and refrigerate until ready to serve.
Please note: once you remove them from the refrigerator, they don't last long! Everyone will gobble them up!
Mix together and roll in small balls.
Chill.
Roll in powdered sugar before serving.
Can be frozen.
If leftover after being rolled in powdered sugar, just freeze and re-roll before serving.
In a blender add the milk, vanilla ice cream, Oreo cookies, chocolate syrup, Kahlua and Baileys. Blend on high until the mixture is smooth and creamy, and there are no lumps.
Pour the mixture into serving glasses. Garnish with extra Oreos, whipped cream and strawberries if desired. Serve immediately.
Thaw cool whip. In a bowl, blend together the chocolate pudding and milk in a mixing bowl until smooth. Blend in 1/2 cup of cool whip. Stir until smooth.
Pour the pudding mixture into the prepared oreo pie crust.
Top with remaining cool whip. Refrigerate until ready to serve.
In a sauce pan, mix BBQ sauce and jelly, heat together until jelly is melted.
If you're cooking the meat balls on the stove, heat the sauce and jelly in a pan large enough to hold all meat balls and sauce.
I use a crock pot, place the meat ball in a 3 or 4 qt crock pot, pour sauce over the balls, cook on high for 1 hour, stirring occasionally.
Turn down on low and continue to heat. Serve hot.
ough mixture into 1-inch balls; set on the waxed paper
Mix cream cheese, cookie crumbs and 1 cup toasted coconut until well blended. May need to chill.
Shape into 42 (1-inch) balls. Dip in melted chocolate or almond bark; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining coconut.
Refrigerate until firm, about 1 hour.
In a large bowl, combine sweetened condensed milk and vanilla.
Fold in whipped cream until blended, then fold in cookies.
Pour into pie crust and freeze 6 hours or until firm.
Drizzle chocolate syrup and sprinkle nuts over pie.
Cut into 8 wedges and serve.