Golf Ball Cupcakes

• 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

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

philadelphia cream cheese, oreo cookies, white nonpareils, s white chocolate, s angel, ready, cupcakes

Taken from www.kraftrecipes.com/recipes/golf-ball-cupcakes-137380.aspx (may not work)