2½ dozen pieces
- 1 tub (8 oz) Challenge Strawberry Cream Cheese Spread
- 1 cup crushed vanilla wafers
- ½ cup powdered sugar
- 8 oz premium quality semisweet baking chocolate
1Using an electric mixer, combine cream cheese, crushed wafers, and powdered sugar. Chill.
2Roll or scoop mixture with teaspoon sized cookie scoop (about 30 balls) and place on a parchment lined baking sheet. Freeze for at least 30 minutes.
3Break or chop chocolate into pieces and melt according to package directions.
4Dip frozen cream cheese portions into melted chocolate and place on a parchment lined baking sheet. Refrigerate to firm.
5Truffles should be stored in refrigerator and kept chilled.