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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 32 |
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Cookie balls made with crushed cookies, instant pudding, and pineapple are rolled in coconut or dipped in white chocolate for a little taste of the islands. Ingredients:
1 (8 ounce) can crushed pineapple in juice, undrained |
1 (3.4 ounce) package jell-o vanilla flavor instant pudding |
40 square shortbread cookies, finely crushed |
6 ounces baker's white chocolate, melted |
3/4 cup baker's angel flake coconut |
Directions:
1. Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
2. Shape into 32 (1-inch) balls. Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet. Dip remaining balls in melted chocolate; add to baking sheet.
3. Refrigerate 20 min. or until firm.
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