Oreo Truffles

(Recipe from Nik)

• 1 pkg. (1 lb. 2 oz.) OREO Chocolate Sandwich Cookies, finely crushed
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1 cup of chocolate chips, melted (I add a little vegetable oil to help the pouring)

Mix the cookie crumbs and the cream cheese until well blended. Shape into bite sized balls.

Drizzle the melted chocolate on top of the balls. Put them on waxed paper-covering baking sheet. Refrigerate for about 20 minutes or until the chocolate hardens.

**Another way is instead of using chocolate chips you need**

• 2 pkg. (8 squares each) BAKER'S Semi-Sweet Baking Chocolate, melted
• Also you divide the cookie crumbs.

Mix 3 cups of the cookie crumbs and cream cheese until well blended. Shape into 42 (1 inch) balls. Dip balls in melted chocolate and place on wax paper-covered baking sheet. (Any leftover melted chocolate can be stored in a tightly covered container at room temperature for another use) Sprinkle with remaining cookie crumbs. Refrigerate for one hour or until firm. Any leftover truffles can be stored in a tightly covered container in refrigerator.

Enjoy. I know I do!

Credits: All pictures taken by Me!

Oreo Chocolate Pudding Pie

Credits: All pictures taken by Me!

Triple Chocolate Bliss Cake

Prep Time: 20 min Total Time: 2 hours Makes: 18 servings, one slice each

Ingredients:

• 1 package (2-layer size) Chocolate cake mix or make your own Chocolate cake mix
• 1 cup sour cream
• 1 package (4-serving size) Jello Chocolate flavor instant pudding and pie filling
• 4 eggs
• 1/2 cup oil
• 1/2 cup water
• 3 cups thawed cool whip whipped tipping, divided
• 1 package (8 squares) Baker's Semi-Sweet baking chocolate
• 1 1/2 cups raspberries

Directions

1. PREHEAT oven to 350. Lightly grease 12 cup fluted tube pan or 10 in tube pan. Beat all ingredients except whipped topping, chocolate and raspberries in large bowl with electric mixer on low speed just until moistened. Beat on medium speed 2 minutes scraping bowl occasionally.
2. BAKE 50 minutes to 1 hour or until wooden toothpick inserted near center comes out clean. Cool in pan for 10 minutes. Loosen cake from side of pan with knife or metal spatula and gently remove cake. Cool cake completely on wire rack. Place on serving plate.
3. RESERVE 2 tablespoons of the whipped topping. Microwave remaining whipped topping and chocolate in microwaveable bowl on HIGH 1-1/2 minutes or until chocolate is completely melted and mixture is well blended, stirring after each minute. Drizzle over cake. Immediately drop reserved whipped topping, by scant teaspoonfuls, around top of cake; create star shape by drawing wooden toothpick through middle several times. Spoon raspberries into center of cake. Store leftover cake in refrigerator.

Credits: Picture taken by Me Ü