- 8 oz cream cheese, softened
- 16 oz oreos, broken in quarters
- 2 cups chocolate/white choc. for hard shell
- Beat cream cheese till smooth, add 1/2 broken oreos and mix, then add rest.
- Cover bowl and chill at least 2-3 hours
- Scoop out dough with a heaping teaspoon and roll into 50-60 balls. Cover and refrigerate to firm.
- Slowly melt white choc/chocolate in double boiler, stirring occasionally.
- Dip each ball and place on parchment paper.
- Store in fridge till ready to serve!