1 pkg. (8 oz.) brick cream cheese, softened
36 OREO Cookies, finely crushed
1 cup finely chopped pecans
1/4 cup seedless raspberry jam
Cover rimmed baking sheet with waxed paper. Mix cream cheese and cookie crumbs until blended.
Shape cream cheese mixture into 48 (1-inch) balls. Roll, 1 at a time, in nuts until evenly coated on all sides; place in single layer on prepared baking sheet.
Press slight indentation in center of each ball; fill with jam.
Refrigerate 1 hour or until firm. Keep refrigerated.
Try preparing with Golden OREO Cookies, walnuts, and/or apricot preserves.