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December 20, 2011

Triple Chocolate Cookie Balls

Calling all chocolate lovers...

I got this recipe out of the People Magazine but changed a few ingredients to make gluten free! They turned out GREAT! Enjoy!


1 package (3.9 oz.) JELL-O Chocolate Instant Pudding
1/2 cup cold milk
36 GLUTINO Chocolate Vanilla Creme Cookie Sandwiches, finely crushed (about 3 cups)
1-1/2 packages BAKER's Semi-Sweet Chocolat (12 squares, melted)
1 square BAKER'S White Chocolate, melted

1. Beat pudding mix and milk in medium bowl with wire whisk for 2 minutes. Add cookie crumbs; mix well. Shape into 42 (1-inch) balls.

2. Freeze for 10 minutes. Dip in melted chocolate, place in single layer in shallow waxed paper-lined pan.

3. Refrigerate for 20 minutes or until firm. Drizzle with white chocolate; refrigerate for 10 minutes or until firm.

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