Active Time:: 1 hr
Total Time:: 1 hr 30 mins
Servings::24 (serving size: about 2 truffles)
Ingredients
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10 Little Debbie Chocolate Christmas Tree Cakes (from 2 [8.62-oz.] pkg.)
1 (8-oz.) pkg. cream cheese, softened
2 (10-oz.) pkg. white candy melts (such as Ghirardelli) (about 4 cups)
Green and red sprinkles, for garnish
1 (7-oz.) pouch red cookie icing (such as Betty Crocker)
Directions
Gather all ingredients.
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Place cakes in the bowl of a stand mixer fitted with a paddle attachment. Pulse mixer until cakes are crumbled, about 10 pulses.
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Add cream cheese and beat on low speed until smooth, about 1 minute.
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Using a 2 teaspoon cookie scoop, portion dough into 1-inch balls and arrange on a parchment-lined baking sheet. Freeze, uncovered, until firm, about 5 minutes.
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Roll dough portions in your palms until smooth (dough will be sticky, gloves are recommended). Return to freezer until firm, about 10 minutes.
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Microwave candy melts in a medium microwaveable bowl on 50% power until melted, stopping to stir every 30 seconds, 2 to 3 minutes total.
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Using a fork, dip truffles into melted candy melts, using side of the bowl to scrape off excess chocolate. Transfer to a clean parchment-lined baking sheet. Immediately sprinkle with sprinkles.
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Pipe cookie icing in curved lines over truffles. Set aside to set completely before serving, about 15 minutes.
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