Mummy Cookie Balls

what you need

1

pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened

36

 OREO Cookies or Golden OREO Cookies, finely crushed

3-1/2

pkg.  (4 oz. each) BAKER'S White Chocolate (14 oz.), divided

 Suggested decorations: chocolate sprinkles, miniature semi-sweet chocolate chips or colored decors

make it

MIX cream cheese and cookie crumbs until blended.

SHAPE into 48 (1-inch) balls. Freeze 10 min. Meanwhile, melt 12 oz. white chocolate as directed on package.

DIP balls in melted chocolate; place in single layer on waxed paper-covered rimmed baking sheet. (Re-freeze balls if they become too soft to dip.) Refrigerate 1 hour or until firm.

MELT remaining chocolate as directed on package; spoon into small resealable plastic bag. Press out excess air from bag; seal bag. Cut 1/8-inch piece from one bottom corner of bag. Squeeze bag to pipe chocolate onto each ball for the mummy's eyes; immediately add desired decorations for the eyeballs. Pipe remaining chocolate onto balls to resemble gauze strips. Refrigerate until firm.

kraft kitchens tips

SIZE-WISE

You'll know it's a special occasion when you get to enjoy a serving of this indulgent cookie ball.

FOR EASIER DIPPING

Use a toothpick to dip each cookie ball into melted chocolate; shake off excess chocolate, then place ball on waxed-paper. This may leave just a small hole on top that can be covered with a tiny dab of chocolate.

HOW TO STORE

Store in tightly covered container in refrigerator.

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