NILLA Tiramisu Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
60 NILLA Wafers, finely crushed (about 2 cups)
3 Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
2 pkg. (6 squares each)
BAKER’S White Chocolate, melted
2 squares BAKER’S Semi-Sweet Chocolate, melted

1. MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended.

2. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate.

3. REFRIGERATE 1 hour or until firm.

NILLA Turtle Cookie Balls

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
70 NILLA Wafers, finely crushed (about 2-1/3 cups)
3 Tbsp. caramel ice cream topping
1/4 cup chopped PLANTERS Pecans
2 pkg. (8 squares each) BAKER’S Semi-Sweet Chocolate, melted

1. MIX first 3 ingredients until well blended.
2. SHAPE into 42 (1-inch) balls. Freeze 10 min. Dip balls in melted chocolate; place in single layer in shallow, waxed paper-lined pan. Sprinkle with nuts.
3. REFRIGERATE 1 hour or until firm.
4. Gift it: LAYER cookies in ZIPLOC® Holiday containers, wrap with ribbon and top with a bow.