Nilla Tiramisu Cookie Balls

These easy cookie balls will surely be on my cookie trays this year. They are perfect for the coffee lovers.

Nilla Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
2 squares BAKER'S Semi-Sweet Chocolate, melted


MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

REFRIGERATE 1 hour or until firm.

How to Easily Dip Balls

To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

How to Store

Store in tightly covered container in refrigerator.

Recipe and picture are the property of Kraft Foods and can be viewed on their website at: http://www.kraftrecipes.com/recipes/nilla-tiramisu-cookie-balls-126327.aspx