Desserts

Ginger Snaps Cookie Balls

(6)

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photo by:kraft

Delicious! Super easy to make and a big hit with the family.

posted by

Kaito

on 12/21/2012

time

prep:

30 min

total:

1 hr 30 min

servings

total:

30 servings, 1 cookie ball each

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What You Need

pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided

pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, 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.

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Kaito

posted:12/21/2012

Delicious! Super easy to make and a big hit with the family.

kewissma

posted:12/6/2012

i havent made the ginger bead cookie balls yet..but last year i made the Oreo ones and my husband ate them all in one day! but will be trying these this year..but with white chocolate.

Nandec

posted:12/24/2011

Easy to make and very tasty. I used green and red sprinkles for a Christmas holiday look.

KTL2005

posted:12/15/2011

I'm living abroad and couldn't find Ginger Snaps so I made these with a extra "spicy" German ginger snap equivalent - and of course only Philadelphia Cream Cheese. :) They were EXCELLENT!!!! I gave them as gifts and everyone raved. I also covered them in a very dark chocolate (70%) and loved that they weren't too sweet.

a cook