Ingredients

1 pkg 3.9 oz jello chocolote instant pudding

1/2 cup cold milk

36 oreo cookies, finely crushed (about 3 cups0

1-1/2 pkgs Baker’s semi-sweet chocolate (12 squares), melted

1 square Baker’s white chocolate, melted

Preparation

30 min (plus refridg time)

  1. beat budding mix and milk in medium bowl with whisk 2 min, Add cookie crumbs, mis well. shape into 42 (1-inch)balls.
  2. freeze 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan
  3. refridgerate 20 min or until firm. drizzle with white chocolate; refridgerate 10 min or until firm.