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Cookies and Cream Cheesecake Bonbons
Bobbi, Wisconsin

  • 24 chocolate cream-filled cookies, divided
  • 1 pkg (8oz) cream cheese, softened
  • 1 cup nonfat dry milk
  • 1 tsp. vanilla
  • 1 package (1lb.) powdered sugar

Coarsely chop 12 cookies; set aside

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

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.

Shape rounded tablespoonfuls cream cheese mixture into balls. Roll balls in
reserved cookie crumbs. Store in airtight container in refrigerator.

 

 


 

 

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