Double Peanut Butter Cookie Balls

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 24 peanut butter sandwich cookies, finely crushed (about 3 cups)
• 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
• 1/4 cup creamy peanut butter
• 24 mini peanut butter creme-filled sandwich cookies, cut crosswise in half

1. Mix cream cheese and cookie crumbs until well blended.
2. Shape into 48 (1-inch) balls; place in single layer in shallow pan.
3. Freeze 10 min.
4. Mix chocolate and peanut butter until well blended.
5. Dip balls in chocolate mixture; place in single layer in shallow waxed paper-lined pan.
6. Top each ball with 1 mini cookie half.
7. Refrigerate 1 hour or until firm.
8. Keep refrigerated.

philadelphia cream cheese, peanut butter, s white chocolate, peanut butter, peanut butter

Taken from www.kraftrecipes.com/recipes/double-peanut-butter-cookie-balls-121580.aspx (may not work)