Cookies And Cream Cheesecake Bonbons

Coarsely chop half of the cookies with a chef's knife on a cutting board and set aside.

Place remaining cookies in a food processor. Process until fine crumbs form. Place crumbs on a baking sheet lined with waxed paper and set aside.

Beat cream cheese, dry milk and vanilla in a medium bowl with an electric mixer at medium speed until smooth. Beat in confectioners' sugar, 1 cup at a time on low speed until mixture is smooth. Stir in reserved chopped cookies.

Refrigerate for 2 hours or until firm. Shape the chilled mixture into small balls. Roll the balls in reserved cookie crumbs.

Store in airtight container in the refrigerator.