Red Velvet Cake Balls

Ingredients

1. 1 box red velvet cake mix (cook as directed on box for 13 X 9 cake)
2. 1 can cream cheese frosting (16 oz.)
3. 1 package chocolate bark (regular or white chocolate)
4. wax paper

Instructions

1. After cake is cooked and cooled completely, crumble into large bowl.
2. Mix thoroughly with 1 can cream cheese frosting. (It may be easier to use fingers to mix together, but be warned it will get messy.)
3. Roll mixture into quarter size balls and lay on cookie sheet. (Should make 45-50. You can get even more if you use a mini ice cream scooper, but I like to hand roll them.)
4. Chill for several hours. (You can speed this up by putting in the freezer.)
5. Melt chocolate in microwave per directions on package.
6. Roll balls in chocolate and lay on wax paper until firm. (Use a spoon to dip and roll in chocolate and then tap off extra.)

Ingredients 1 (15 oz.) package Oreos, crushed 6 T. butter, melted 1 (8 oz.) package cream cheese, softened* 1 c. confectioners' sugar 1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package 1 large (16 oz.) container Cool Whip whipped topping* Directions 1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" pan. 2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes. 3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes. 4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving. *NOTE: I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip. And it still tastes delicious! Enjoy!
Read more at http://www.thekitchenismyplayground.com/2012/07/classic-oreo-icebox-dessert.html#EBCAhgpDK2KxzPCV.99

Ingredients 1 (15 oz.) package Oreos, crushed 6 T. butter, melted 1 (8 oz.) package cream cheese, softened* 1 c. confectioners' sugar 1 large (5.1 oz.) box instant chocolate pudding* + milk to prepare, as specified on the pudding package 1 large (16 oz.) container Cool Whip whipped topping* Directions 1. Set aside about 1/4 cup crushed Oreos. Mix remaining crushed Oreos with the melted butter. Press into the bottom of a 9x13" pan. 2. Combine cream cheese and confectioners' sugar; mix well. Fold in 1/2 of the Cool Whip until well combined. Spread the cream cheese mixture over the crushed Oreo layer. Chill for 20 minutes. 3. Prepare chocolate pudding according to package directions. Spread over cream cheese layer. Chill for 20 minutes. 4. Spread remaining Cool Whip over the pudding layer. Sprinkle reserved crushed Oreos on top. Chill for 8 hours or overnight before serving. *NOTE: I use 1/3-less-fat Neufchatel cream cheese, sugar-free instant pudding (the ounces on the package will be less), and lite Cool Whip. And it still tastes delicious! Enjoy!
Read more at http://www.thekitchenismyplayground.com/2012/07/classic-oreo-icebox-dessert.html#EBCAhgpDK2KxzPCV.99