6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
2 pkg. (6 squares each) BAKER'S White Chocolate, melted
1 cup orange colored sugar
10 pretzel sticks, each broken into 4 pieces
1. MIX cream cheese and cookie crumbs until well blended.
2. SHAPE into 40 (1-inch) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.
3. REFRIGERATE 1 hour or until firm.
How to Easily Dip Cookie Balls - To easily coat cookie balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until chocolate coating is firm.