Golf Ball Cupcakes

Name: Golf Ball Cupcakes
Ingredients: 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened; 18 OREO Cookies, finely crushed (about 1-1/2 cups); 1/2 cup white nonpareils; 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted; 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut; 5 drops green food coloring; 1 container (16 oz.) ready-to-spread vanilla frosting; 2 doz. baked cupcakes, cooled

8 ingredients

1 steps

Ingredients

4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
18 OREO Cookies, finely crushed (about 1-1/2 cups)
1/2 cup white nonpareils
1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut
5 drops green food coloring
1 container (16 oz.) ready-to-spread vanilla frosting
2 doz. baked cupcakes, cooled

Directions

1

["Mix cream cheese and cookie crumbs until blended; shape into 24 (1-inch) balls.", "Freeze 10 min.", "Pour nonpareils into shallow dish.", "Dip cookie balls in melted chocolate, turning to evenly coat each ball; gently shake off excess chocolate.", "(Return balls to freezer if they become too soft to dip easily.)", "Roll balls, 1 at a time, in nonpareils until evenly coated; place in single layer in shallow waxed paper-lined pan.", "Refrigerate 1 hour or until firm.", "Place coconut in large resealable plastic bag.", "Add food coloring; seal bag.", "Shake bag to evenly tint coconut.", "Spread frosting onto cupcakes; top with coconut \"grass\"" and cookie ball \""golf balls.\""""]"