Ginger Snaps Cookie Balls
Prep time30 min
Total time1hr 30min
ServingsMakes 30 servings, 1 cookie ball each.
Ingredients
- 1 pkg. (8 oz.) brick cream cheese, softened
- 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided
- 4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
Preparation
- 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.
Recipe 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.
121575
Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 130 |
| % Daily Value* | |
| Total fat 7g | |
| Saturated fat 4.5g | |
| Cholesterol 10mg | |
| Sodium 95mg | |
| Carbohydrate 16g | |
| Dietary fiber 1g | |
| Total sugars 10g | |
| Protein 2g | |
| Vitamin A | 0 %DV |
| Vitamin C | 0 %DV |
| Calcium | 2 %DV |
| Iron | 4 %DV |
