Recipe from: Cooking Classy
8 oz cream cheese, softened slightly
14 graham cracker sheets, finely ground in a food processor
6 Tbsp seedless raspberry jam
3 Tbsp powdered sugar
1/4 cup white chocolate chips, melted
1/2 tsp raspberry or vanilla extract
6-8 drops red food coloring
In a mixing bowl, mix together cream cheese, 14 ground graham cracker sheets, raspberry jam, and powdered sugar. Stir into well combine. Mix in 1/4 cup melted white chocolate chips, raspberry extract and food coloring. Blend well. Cover mixture with plastic wrap and freeze 1 hour, or until firm enough to form mixture into balls.
Remove mixture from freezer and scoop mixture out by tablespoons and form into balls. Place on a wax or parchment covered baking dish or plate. Cover truffle balls with plastic wrap and freeze 1 hour, or until firm enough to dip in chocolate.
Melt chocolate in microwave on 50% power in 30 second intervals stirring after each interval until melted and smooth.
Remove truffles from freezer, using a toothpick or fork, dip truffle balls into melted chocolate. Store truffles in refrigerator in an airtight container.