June Recipe Exchange: Awesome Appetizers

Texas Terds

Ingredients:

4 1/2 lb Hershey bars with almonds

1 16 ox container Cool Whip (they make the extra creamy)

1 box vanilla wafers

Directions:

Melt the Hershey bars and let cool slightly.  Stir in the cool whip and

refrigerate to help make slightly firm.  Crush vanilla wafers.  Roll

chocolate mixture into balls and then roll in the vanilla wafers to

coat.  Freeze.

I had these at a Stake Relief Society Conference in SC and when I asked the lady for the recipe, she was almost embarrassed to tell me the name! So yummy though!

Jenny Orchard

Oreo Truffle Balls

Ingredients:

Chocolate or Vanilla Baking Bark
1 pkg. (8 oz.) cream cheese, softened
1 pkg. Oreo Cookies

Directions:

Melt chocolate in double boiler. Add solid vegetable shortening, ½ teaspoon at a time as needed to make the mixture smooth. (Do not add liquid oil or water to chocolate or it will clump.) Chop the entire package of Oreo cookies with the Food Chopper. Mix with cream cheese. Scoop out balls of mixture using the Small Scoop. Place in freezer until firm (30 minutes to 1 hour) .Dip in melted chocolate, one at a time, and place on parchment paper or wax paper until set. Store in an airtight container in the refrigerator.
(freeze the balls till they are solid, dip them and get them out of the chocolate right away!!)

Other tips: I like the white chocolate ones best. Plus you can drizzle some dark chocolate over them to make creative designs. For the holidays, you can use food coloring in the white chocolate. Easy and fun!!

Jenny Orchard