I picked up a little early Christmas present for myself the other day. I found a great deal on this baby. My grandmother had a red set of Le Creuset cookware; my aunt still uses it.
Cookies & Cream Truffles
8 oz. pkg. cream cheese, softened
4 C. chocolate sandwich cookies (Oreos), crushed
12 oz. almond bark/ white candy coating (* you may substitute 2 C. white chocolate chips + 1 T. shortening)
Beat cream cheese with a mixer until fluffy; blend in crushed cookies. Refrigerate for 2 hours. Roll dough into one-inch balls. Melt almond bark in a double boiler or a heavy-bottomed saucepan over medium heat. Dip balls into mixture to coat. Place on wax paper to set; store in refrigerator. Makes 2-1/2 dozen.