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.

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Recipe Summary

prep:
30 mins
additional:
50 mins
total:
1 hr 20 mins
Servings:
32
Yield:
32 servings
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Ingredients

32
Original recipe yields 32 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.

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  • 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.

  • Refrigerate 20 min. or until firm.

Tips

* 40 shortbread cookies yields about 3 cups crumbs.

How to Easily Dip Cookie Balls:

Add cookie balls, in batches, to bowl of melted chocolate. Use 2 forks to roll cookie balls in chocolate until evenly coated. Remove balls with fork letting excess chocolate drip back into bowl.

Nutrition Facts

109 calories; protein 1.1g; carbohydrates 14.9g; fat 4.9g; cholesterol 3.9mg; sodium 103mg. Full Nutrition
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