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Cookies and Cream Cheesecake Bonbons




Source of Recipe


fbnr.com


List of Ingredients




24 chocolate cream-filled cookies, divided
1 package (8 ounces) cream cheese, softened
1 cup nonfat dry milk powder
1 teaspoon vanilla
1 package (1 pound) powdered sugar (about 4 cups)
Fresh raspberries and raspberry leaves for garnish


Recipe



1. Coarsely chop 12 cookies; set aside.

2. Place remaining 12 cookies in food processor; process 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 mixer at medium speed until smooth. Beat in powdered 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 cream cheese mixture into balls. Roll balls in reserved cookie crumbs. Garnish, if desired. Store in airtight container in refrigerator.