-
-
My review
Hawaiian Cookie Balls
2 made it |
0 reviews
| 1 photos
JELL-O
"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."
Added to shopping list.
Go to shopping list.
Ingredients
1 h 20 m servings 109Original recipe yields 32 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Combine pineapple and dry pudding mix in medium bowl. Immediately stir in cookie crumbs. Refrigerate 30 min.
- 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.
You might also like
Footnotes
- * 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.