To prevent the balls from having flat tops, fill a medium bowl with dried beans, then stand the freshly dipped pops in the bowl before refrigerating as directed. Store in tightly covered container in refrigerator.
OREO Celebration Cookie Ball Pops
This recipe makes 48 servings
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
36 OREO Cookies, finely crushed
2 pkg. (4 oz. each) BAKER’S Semi-Sweet Chocolate, broken into pieces, melted
1/2 cup multi-colored sprinkles, divided
1-1/2 pkg. (4 oz. each) BAKER’S White Chocolate (6 oz.), broken into pieces, melted
- Mix cream cheese and cookie crumbs until blended.
- Shape into 48 (1-inch) balls. Freeze 10 min. Insert lollipop stick into center of each ball. Dip 24 balls in semi-sweet chocolate; top with half the sprinkles. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining balls, white chocolate and remaining sprinkles.
- Refrigerate 1 hour or until firm.