br>Roll into walnut size balls.
Chill for an hour
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.
n a bowl; roll into balls and arrange on the prepared
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.
Completely grind entire package of Oreo cookies. I find that the
oll cookie mixture into 42 balls, about 1\" in diameter.
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.
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.
Roll cookie mixture into 42 balls, about 1-inch in diameter
hocolate.
Form into small balls, about one inch in diameter
alted milk balls or milky way bites instead of the oreo cookies
ew minutes. Roll into 8 balls of equal size. Cover with
hour.
Prepare the oreo cheesecake layer by mixing the
Preheat oven to 325 degrees.
Beat cream cheese, sugar and vanilla on medium speed until well blended.
Add eggs; mix just until blended and pour into Oreo pie crust.
Bake for 35-40 minutes until center is about set.
Cool for 45-60 minutes.
While cooling, microwave caramels and milk for 3 minutes on high or until melted. Pour caramel over cooled cheesecake.
Sprinkle chocolate chips and pecans on cake.
Refrigerate for at least two hours.