Gingersnaps Cookie Balls

Name: Gingersnaps Cookie Balls
Ingredients: 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened; 2-1/4 cups finely crushed gingersnaps; 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, melted

3 ingredients

7 steps

Ingredients

1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
2-1/4 cups finely crushed gingersnaps
2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, melted

Directions

1

Mix cream cheese and 2 cups gingersnap crumbs until blended.
2

Shape into 30 (1-inch) balls; place in single layer in shallow pan.
3

Freeze 10 min.
4

Dip cookie balls in chocolate, turning to completely coat each ball; place in single layer in shallow parchment paper-lined pan.
5

Sprinkle with remaining gingersnap crumbs.
6

Refrigerate 1 hour or until firm.
7

Keep refrigerated.