Instructions

1. Cover rimmed baking sheet with wax paper. Mix cream cheese, cookie crumbs and orange zest until blended; shape into 48 (1-inch) balls.
2. Spoon marmalade into piping bag fitted with 1/4-inch tip. Use to pipe about 1/4 tsp. marmalade into center of each cookie ball. Place on prepared baking sheet. Freeze 10 min.
3. Dip 1 lollipop stick into candy coating, then insert dipped end of stick into center of 1 cookie ball. Return to baking sheet. Repeat with additional lollipop sticks and remaining cookie balls. Freeze 10 min.
4. Dip cookie ball pops, 1 at a time, into remaining candy coating, turning to completely coat each cookie ball with candy coating. Return to baking sheet. Immediately top with sprinkles.
5. Refrigerate 1 hour or until candy coating is firm. Keep refrigerated.

Cooking time (duration)

1 hr 45 min total

Number of servings (yield)

Makes 48 servings, 1 cookie ball pop each.

Category

Dessert

Related

All Nabisco Recipes

Nutritional Information

120 calories, 6g total fat, 4g saturated fat, <5mg cholesterol, 55mg sodium, 16g carbohydrate, 0g dietary fiber, 13g total sugars includes 12g added sugars, <1g protein