Reindeer Cookie Ball Pops

29  Ratings
  • 30 min prep
  • 1 hr 40 min total
  • Makes 30 servings.

Reindeer Cookie Ball Pops Recipe

Ingredients

  • 1 pkg. (8 oz.) brick cream cheese, softened
  • 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
  • 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
  • 1-1/4 cups candy-coated chocolate pieces
  • 1 cup small pretzel twists, broken into pieces

Instructions

  • Mix  cream cheese and ginger snap crumbs until well blended.
  • Shape  into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.
  • Refrigerate  1 hour or until firm. Keep refrigerated.

Recipe Tips

Size-WiseThese seasonal treats have built-in portion control and can be enjoyed on a special occasion.

How to Make Ginger Snap CrumbsCrushing NABISCO Ginger Snaps is a cinch with a rolling pin and a resealable plastic food storage bag. Or, process the ginger snaps in your food processor or blender.

How to Easily Dip Cookie BallsTo easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.

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Nutrition Information

Makes 30 servings.

Nutrition per serving:

  • Calories 170 
  • Total fat 9 g
  • Saturated fat 5 g
  • Cholesterol 10 mg
  • Sodium 115 mg
  • Carbohydrate 23 g
  • Dietary fiber 1 g
  • Sugars 15 g
  • Protein 2 g
  • Vitamin A 2 %DV
  • Vitamin C 0 %DV
  • Calcium 4 %DV
  • Iron 4 %DV

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