1 pkg. (1 lb. 2 oz.) Oreo Chocolate

Sandwich Cookies, divided

1 pkg. (8 oz.) Cream Cheese,

softened

2 pkg. (8 oz. each) Semi-Sweet Baking

Chocolate, melted

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Crush 9 of the cookies to fine crumbs in food processor; reserve for later use. (Cookies can also be finely crushed in a re-sealable plastic bag using a rolling pin.) Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until blended. Roll cookie mixture into 42 balls, about 1 inch in diameter.

Dip balls in chocolate; place on wax paper-covered baking sheet. (Any leftover chocolate can be stored at room temperature for another use.)

Sprinkle with reserved cookie crumbs.

Refrigerate until firm, about 1 hour. Store leftover truffles, covered in refrigerator.

Makes 3 1/2 dozen or 42 servings, 1 truffle each.

WAIT! Who ever heard of eating ONLY one truffle????