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    Cookies and Cream Cheesecake Bonbons


    Source of Recipe


    Internet

    List of Ingredients




    Makes about 3 dozen bonbons

    24 chocolate cream filled cookies, divided
    1 package (8 ounces) cream cheese, softened
    1 tsp. vanilla extract
    1 cup nonfat dry milk
    1 package (1 pound) confectioners' sugar about 4 cups

    Coarsely chop 12 cookies with a chef's knife on a cutting board, set aside.

    Place remaining 12 cookies in a food processor; process until fine crumbs form. Place crumbs on a baking sheet lined with waxed paper; set aside.

    Beat cream cheese, dry milk and vanilla in a medium bowl with an electric mixer at medium speed until smooth. Beat in confectioners' sugar, 1 cup at a time on low speed until mixture is smooth. Stir in reserved 12 chopped cookies. Refrigerate 2 hours or until firm.

    Shape the chilled mixture into small balls. Roll the balls in reserved cookie crumbs. Store in airtight container in the refrigerator.

    Recipe
 

 

 

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