Oreo Cookie Balls
  • 8ounce egg replacers (can also use flax seed)
  • 1package almond milk
  • White uncooked penne pasta or any other pasta that holds sauce
  1. Put cookies into a gallon-size plastic bag and crush until the consistency of coarse breadcrumbs
  2. Mix the cookies and the cream cheese together by hand until thoroughly mixed
  3. Gently shape the mixture into balls the size of large marbles
  4. Do not mash the dough hard, or the cookies will be too hard to eat
  5. Refrigerate for 10 minutes
  6. Dip the balls into bark and put on wax paper to harden
  7. Be sure to put wax paper between layers in your containers
  8. Serve at room temperature, but refrigerate if it will be more than 4 hours before serving the cookies
  9. Makes around 50