Directions

• 1. Line 2 trays or cookie sheets with wax paper. Break cookies and process in food processor or place in heavy-duty (freezer) food storage bag and crush to make fine crumbs using a rolling pin.
• 2. Mix cookie crumbs and cream cheese in medium bowl until well combined. Divide mixture (mixture will be soft) into 36 equal balls (about 1 inch each); place on one prepared tray. Refrigerate about 1 hour or freeze 20 minutes.
• 3. Place milk chocolate chips and shortening in deep microwave-safe bowl (such as a glass measuring cup). Microwave at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred.
• 4. One at a time, place cookie balls on fork and dip into melted chocolate mixture; gently tap off excess coating. (If coating mixture cools and coating becomes difficult, microwave at MEDIUM 10 to 15 seconds; stir.) Place on second prepared tray. Before coating sets, sprinkle tops of cookie balls with desired toppings.
• 5. Refrigerate about 1 hour or until firm. Serve chilled. Cover and refrigerate leftover truffles. Makes 36 cookie truffles
• Variations:
• PEANUT BUTTER COOKIE TRUFFLES: Substitute 3 cups crushed peanut butter cream filled peanut butter sandwich cookies (about 24 cookies or about 16-oz. pkg.) for the chocolate vanilla cream filled sandwich cookies.
• SUGAR COOKIE TRUFFLES: Substitute 3 cups crushed soft sugar cookies (about 9 (3-inch) cookies) for chocolate vanilla cream filled sandwich cookies and reduce cream cheese to 6 oz. (3/4 cup).