Directions

1. Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) egg-shaped balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
2. Place balls, 1 at a time, in melted chocolate, turning to evenly coat each ball. Return to baking sheet. Tint remaining chocolate with food coloring; spoon into resealable plastic bag. Cut small piece off one bottom corner of bag; use to decorate “eggs.”
3. Refrigerate 1 hour or until firm. Keep refrigerated.
4. Decorating Ideas: Immediately after coating cookie balls with melted chocolate, decorate them with colored sugars, pastel sprinkles and/or small candies instead of drizzling them with the tinted chocolate.
5. How to Easily Dip Cookie Balls: Keep the cookie balls refrigerated until ready to dip in the melted chocolate. Then, dip in small batches for best results.
6. Substitute:
Substitute 16 oz. vanilla candy wafers or confectionary coating for the white baking chocolate.