Place cookies in a bowl of food processor. Pulse until finely crushed.
Add cream cheese and pulse until well incorporated.
Using a 1 tablespoon scoop, drop the cookie mixture onto a cookie sheet lined with wax paper and freeze for 20 minutes.
Remove cookies from freezer and roll into balls. Place back into freezer for 15 minutes.
Meanwhile, melt vanilla discs according to package directions.
Remove balls from freezer. One by one, quickly place a ball into the melted coating using a fork, shake off excess and place on another plan lined with wax paper. Do not leave them in the melted coating for long as they will soften and lose shape.
If desired, sprinkle with chopped pecans immediately after coating the balls. You could also drizzle tops with melted green, vanilla-flavored coating to allow them to resemble the color of carrots.
Refrigerate to harden and enjoy!
Note: Oreo balls should be stored in an airtight container in the refrigerator or freezer.
Ingredients
Directions
Place cookies in a bowl of food processor. Pulse until finely crushed.
Add cream cheese and pulse until well incorporated.
Using a 1 tablespoon scoop, drop the cookie mixture onto a cookie sheet lined with wax paper and freeze for 20 minutes.
Remove cookies from freezer and roll into balls. Place back into freezer for 15 minutes.
Meanwhile, melt vanilla discs according to package directions.
Remove balls from freezer. One by one, quickly place a ball into the melted coating using a fork, shake off excess and place on another plan lined with wax paper. Do not leave them in the melted coating for long as they will soften and lose shape.
If desired, sprinkle with chopped pecans immediately after coating the balls. You could also drizzle tops with melted green, vanilla-flavored coating to allow them to resemble the color of carrots.
Refrigerate to harden and enjoy!
Note: Oreo balls should be stored in an airtight container in the refrigerator or freezer.
