1 pkg Original Oreos (Not double stuffed)--reserve 3 cookies
1 8 ounce cream cheese, softened
16 ounce vanilla almond bark
Instructions:
Spread a long sheet of wax paper out on the counter top or area you will be working on. Place 36 Oreos in a food processor or chopper. Do not separate cream from cookies--use entire cookie. You want finely ground cookie crumbs when you are done. Add cream cheese. Mix well. Form into balls.
In a separate microwavable bowl, melt the almond bark. Dip the Oreo balls into the vanilla almond bark. Place on wax paper. Grind the remaining 3 cookies into fine ground crumbs. Sprinkle across the truffles after dipping. Allow to sit up until hardened. You may leave out or place in the refrigerator. They sit up nicely however you decide to store them.
Enjoy!
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