I made these for a student congress meeting at my high school- they are definitely teenager approved. Some people offered to pay me for more- little did they know how easy they were to make! I used a ziplock bag and a rolling pin to crush the ginger-snaps and graham crackers. My one drawback was that I could not dip the balls into the melted white chocolate, as it was too thick and the balls were fairly fragile. I used an almond semi-sweet chocolate coating instead.
Yummm, I love how adorable these are and how easy this recipe is! There’s nothing better than pumpkin cheesecake in the fall and winter months. Great party food…sharing!
Graham crackers and white chocolate. That’s what I’m talking about 🙂 – Yum!
The truffles look awesome too.
Oh my word, your little guy is sooooooooooooo adorable, would love to squeeze him-) Your recipes look yummy and I can just taste them-) My husband is going to love the pumpkin cream cheese truffles!
I just made these last night to give away to my friends and teachers as xmas gifts. They look fantastic and were super easy to make.
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INGREDIENTS:
-Pillsbury Perfectly Pumpkin Cake Mix
-1 Tub of Cream Cheese Icing
To Find Out All The Yummy Ingredients And The Step By Step Directions To Follow for this Delicious recipes,Please Open The Next Page.
These truffles turned out alright but are more like a gingersnap truffle. When I made them they did not look like the photo at all. They were much darker. If you will look at the ingredients, ginger snap cookie crumbs is the main ingredient.
i added a sprinkle of cloves to make it taste more like my pumpkin pie. had to double the recipe though, cause 12 was definitely not enough 🙂
i will be making them again tomorrow night so they’ll be ready for Thanksgiving. Super yummy!!
He is so much fun and I love my little helper in the kitchen. And you know that these truffles totally turned out amazing. You can’t go wrong with any of the ingredients and then they are surrounded by white chocolate.
INGREDIENTS:
-Pillsbury Perfectly Pumpkin Cake Mix
-1 Tub of Cream Cheese Icing
-1 Pack Vanilla Almond Bark
DIRECTIONS:
Just follow the instructions on the box, and once baked crumble cake in a large bowl and mix with about 1/2-3/4 of the jar of frosting. Roll into balls and coat with vanilla almond bark. If you want to make them look fancier, sprinkle with crumbled graham crack crumbs.
*We have added DETAILED, STEP-BY-STEP instructions for actually making the cake balls below:
After baking, let the cake cool for a couple minutes, but not completely. Start breaking up cake and transferring to a large bowl with a spoon. With two forks crumble the cake until you are left with ultra fine crumbs. The finer the better. Start with the center of the cake and slowly work my way outwards. Try to avoid using the harder, crispier edges because it creates lumps in your cake balls when you roll them.
Next it’s time to mix the cake crumbs with about 3/4 jar of frosting to form the “dough”. It is helpful to refrigerate the dough for a little bit before rolling so it doesn’t get quite as messy. Chill them until they’re firm. This will make the Almond Bark coating much easier.
Now, microwave Almond Bark for 30 seconds to start. It can be quite finicky, and there is no way to revive overcooked chocolate so after the first 30 seconds increase in 10-15 second increments. Be sure to stir chocolate each time to avoid overheating since it holds it’s shape even when warm.
Next, remove your cake balls from the fridge or freezer and pour a small amount of Almond Bark over each one (enough to fully coat). Or, you can place Popsicle sticks into each one and dip them into the melted Almond Bark.
COOL until the outer layer has hardened, and EAT!
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