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Ginger Snaps Cookie Balls

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 Information

Nutrition Per Serving

Calories130
 % Daily Value*
Total fat 7g 
   Saturated fat 4.5g 
Cholesterol 10mg 
Sodium 95mg 
Carbohydrate 16g 
   Dietary fiber 1g 
   Total sugars 10g 
Protein 2g 
Vitamin A0 %DV
Vitamin C0 %DV
Calcium2 %DV
Iron4 %DV

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