Makes about 4 dozen
Ingredients:
- 1 (14.3 ounce) package Oreo cookies
- 1 (8 ounce) package cream cheese, softened
- 2 tablespoons white chocolate cream liqueur (I recommend Sheelin!)
- 2 (8 ounce) packages semi-sweet baking chocolate, melted
Directions: Crush cookies to fine crumbs; place in medium bowl. Add cream cheese and liqueur; mix until well blended. Roll cookie mixture into 42-48 balls, each about 1 inch in diameter. Freeze these balls for an hour or so, until they're frozen through. Dip the frozen balls into the melted chocolate. Lift truffle from chocolate using 2 forks (this will allow excess chocolate to run off) before placing on wax paper. Sprinkle with colored sprinkles and refrigerate until firm, about 1 hour.
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