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Frozen Chocolate Cookie-Cheesecake Truffles

Frozen Chocolate Cookie-Cheesecake Truffles
 
Yield:
18 doz. or 72 servings, 3 truffles each

Ingredients

Ingredients Weights Measures
JELL-O Brand Cheesecake Filling Mix 4 lb. 1 pkg.
milk 96 fl oz 3 qt.
BAKER'S Semi-Sweet Chocolate, melted, cooled 1 lb. + 8 oz. 24 squares
OREO Crème Icing Variegate 5 lb. + 4 oz. 2-1/4 qt.
OREO Base Cake 2-1/4 oz. 1/2 cup + 1 Tbsp.

Directions

PREPARE cheesecake mix with milk as directed on package. Refrigerate 1 hour or until firm. Add chocolate; mix well. (Mixture will looked speckled.) Freeze 4 hours or until firm.

REMOVE cheesecake mixture from freezer. Let stand at room temperature 15 min. to soften slightly. Shape into balls, using #70 scoop to portion cheesecake mixture for each ball. Place in single layer in parchment paper-lined sheet pan. Freeze 1 hour or until firm.

REMOVE Variegate from refrigerator. Let stand at room temperature until fluid. Remove truffles from freezer. Use fork to dip truffles in Variegate. Return to sheet pan. Sprinkle each with about 1/8 tsp. Base Cake. Return to freezer.

REMOVE from freezer 15 min. before serving.

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