Hawaiian Cookie Balls

• 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

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

pineapple, shortbread cookies, s white chocolate, s angel

Taken from www.kraftrecipes.com/recipes/hawaiian-cookie-balls-143718.aspx (may not work)