Instructions How to Make Pistachio Pudding Cookie Truffles

• Make a batch of our Pistachio Pudding Cookies. (recipe link in notes below)
• Add the pistachio pudding cookies to a food processor until you get cookie crumbs. If you don't have a food processor, place cookies in a resealable plastic bag and crush them with a rolling pin.
• Add in the cream cheese and pulse until the mixture is evenly blended and smooth.
• Using a small 1 tablespoon scoop, scoop about 1 tablespoon of the mixture and scoop onto a parchment-lined baking sheet. You can also roll the balls by hand. Chill in the refrigerator or freezer until hardened, about 20 minutes or so.
• Melt the chocolate and oil in a medium bowl in the microwave in 30-second increments, stirring in between each time.
• Dip the pistachio cookie balls in the melted chocolate and roll it around to coat with a fork or a chocolate dipping tool then pull it out. Dip a few pistachio cookie balls from the freezer at a time to keep them solid before dipping them in the chocolate.
• Gently shake off the excess chocolate and place the pistachio cookie truffles back on the prepared baking sheet. Sprinkle with some crushed up pistachios, or sprinkles while the chocolate is still wet, or drizzle with more melted chocolate and chill in the fridge for at least 10 minutes to set again, and serve.