Cookies and Cream Truffles

1 package (8 oz) cream cheese; softened
4 cups chocolate sandwich cookies (Oreo), crushed
2 cups vanilla baking chips
1 tablespoon shortening

On high speed of an electric mixer, beat cream cheese until light and fluffy. Add cookies and beat until well combined. Refrigerate 2 hours until chilled enough to roll.

Roll dough into 1-inch balls.

Over double boiler, melt chips and shortening until smooth. Dip balls into mixture and thoroughly coat. Place on waxed paper to harden. Store in refrigerator.

30 truffles