Wow. How can you go wrong with triple-chocolate anything?
Triple-Chocolate Oreo Cookie Balls
with Pam Hillman
Thanks to author Ronie Kendig for this recipe. These Oreo Cookie Balls are SO good, but hard to make. I made them twice during Christmas and they were yummy!!
1/2 cup cold milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
36 OREO Cookies, finely crushed (about 3 cups)
1-1/2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate (12 squares), melted
1 square BAKER'S White Chocolate, melted (optional)
First thing you need to do is to crush the Oreo cookies as small as you can. If you mix your pudding and milk first, it will start thicken too soon.
Mix ½ cup milk and 1 pkg of instant pudding. Fold the cookie crumbs into the pudding mixture. As you can see from the picture, it will be very crumbly. Don’t add milk. Crumbly is good!
Next, form small balls on a cookie sheet. This can be a little messy. I’m not sure how to do this without making a mess, but do your best. If you have a mini ice cream scoop, try that.
Once you have all your pretty little balls ready, put them in the freezer for 15-20 minutes. Then melt the baker’s semi-sweet chocolate and roll the Oreo cookie balls. Place them on a piece of wax paper until they harden.
Melt a square or two of white chocolate and drizzle on top of the chocolate balls if you want to make them just a little more elegant.
Serve with ice cold milk and enjoy!!!