9 oz. thin mint cookies, or grasshopper cookies
4 oz. cream cheese, softened
12 oz. green mint chips
In a food processor, or blender reduce the cookies into crumbs. You may have to do it in 2 batches. Mix the cream cheese and crumbs together until mixed. Roll the mixture into 1-inch sized balls, and place them on a wax paper covered baking sheet. Place the sheet in the fridge for about 30 minutes. Melt the green mint chips in the microwave, 30 seconds at a time, stirring in between each heat burst. Roll each ball in the melted chips until it is finely covered. Use 2 forks to push the truffle around and pick up the truffle and allow the excess to drip off. Place back on the wax paper. Stick back in the fridge for a few minutes until the chocolate hardens. If desired decorate with white chocolate drizzles. Keep in the fridge until ready to eat.