1 pound Oreos
8 oz. cream cheese, room temperature
1/2 tsp. vanilla
Ghirardelli’s White Chocolate melting wafers
Finely crumb the Oreo’s in a food processor. Place them in a bowl and combine with the cream cheese and vanilla until no white shows. Roll into 3/4 inch balls and chill for a half hour.
Melt the white chocolate and dip each Oreo ball, placing on a wax paper lined cookie sheet. Once set, place in an airtight container.