Ingredients

• 1 pkg. (3.9oz) JELL-O Chocolate Instant Pudding
• 1/2 cup Cold Milk
• 36 OREO Cookies, finely crushed (about 3 cups)
• 1-1/2 pkg. BAKER'S Semi-Sweet Chocolate (12 squares), melted
• 1 square BAKER'S White Chocolate, melted

Instructions

1. Beat pudding mix and milk in medium bowl with whisk for 2 min. Add cookie crumbs; mix well.
2. Shape into 42 {1-inch) balls. Freeze for 10 min. Dip in melted chocolate; place in single layer in shallow waxed paper-lined pan.
3. Refrigerate for 20 min. or until firm. Drizzle with white chocolate and refrigerate for 10 min. or until firm.