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Ginger Snaps Cookie Balls

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Ginger Snaps Cookie Balls recipe
photo by:
kraft
Easy to make and very tasty. I used green and red sprinkles for a Christmas holiday look.
posted by
Nandec
on 12/24/2011
time
prep:
30 min
total:
1 hr 30 min
servings
total:
30 servings, 1 cookie ball each
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What You Need

1
pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
40
 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided
2
pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted

Make It

MIX cream cheese and 2 cups cookie crumbs until well blended.

SHAPE into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.

REFRIGERATE 1 hour or until firm. Keep refrigerated.

Kraft Kitchens Tips

Size-Wise
Enjoy these bite-size treats with built-in portion control. One cookie ball per serving goes a long way on flavor.
How to Store
Store in tightly covered container in refrigerator.
Reindeer Cookie Ball Pops
Follow recipe for Reindeer Cookie Ball Pops.
K:52162v7:121575
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