Hawaiian Cookie Balls

5 ingredients
8 steps

Ingredients

  • 1 can (8 oz.) crushed pineapple in juice, undrained
  • 1 pkg. (3.4 oz.) JELL-O Vanilla Flavor Instant Pudding
  • 40 square shortbread cookies, finely crushed (about 3 cups)
  • 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
  • 3/4 cup BAKER'S ANGEL FLAKE Coconut

Directions

  1. 1
    Combine pineapple and dry pudding mix in medium bowl.
  2. 2
    Immediately stir in cookie crumbs.
  3. 3
    Refrigerate 30 min.
  4. 4
    Shape into 32 (1-inch) balls.
  5. 5
    Roll 16 balls in coconut; place on waxed paper-covered rimmed baking sheet.
  6. 6
    Dip remaining balls in melted chocolate; add to baking sheet.
  7. 7
    Refrigerate 20 min.
  8. 8
    or until firm.

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