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Ingredients
- 1 pkg. JELL-O Brand Cheesecake Filling Mix
- 3 qt. milk
- 24 squares BAKER'S Semi-Sweet Chocolate, melted, cooled
- 2-1/4 qt. OREO Creme Icing Variegate
- 1/2 cup OREO Base Cake
Method
- Prepare cheesecake mix with milk as directed on package.
- Refrigerate 1 hour or until firm.
- Add chocolate; mix well.
- (Mixture will looked speckled.)
- Freeze 4 hours or until firm.
- Remove cheesecake mixture from freezer.
- Let stand at room temperature 15 min.
- to soften slightly.
- Shape into balls, using #70 scoop to portion cheesecake mixture for each ball.
- Place in single layer in parchment paper-lined sheet pan.
- Freeze 1 hour or until firm.
- Remove Variegate from refrigerator.
- Let stand at room temperature until fluid.
- Remove truffles from freezer.
- Use fork to dip truffles in Variegate.
- Return to sheet pan.
- Sprinkle each with about 1/8 tsp.
- Base Cake.
- Return to freezer.
- Remove from freezer 15 min.
- before serving.
