YIELD Makes about 3 dozen bonbons
INGREDIENTS
24 chocolate creme-filled sandwich cookies, divided 1 package (8 ounces) cream cheese, softened 1 cup nonfat dry milk powder 1 teaspoon vanilla 1 package (1 pound) powdered sugar (about 4 cups)PREPARATION:
- 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 powder and vanilla in large 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. Garnish as desired. Store in airtight container in refrigerator.