Preparation

• Mix cream cheese and cookie crumbs until blended.
• Shape into 48 (1-inch) balls; place on parchment-covered baking sheets. Gently flatten each ball with bottom of clean drinking glass. Pinch both ends of each flattened round together to resemble football shape.
• Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package. Repeat with white chocolate.
• Dip footballs, 1 at a time, into semi-sweet chocolate, turning to evenly coat both sides of each football with chocolate; return to baking sheet. Immediately add 2 candy eyes to each.
• Use some of the white chocolate to add lines to footballs as shown in photo, then use remaining white chocolate to add the facial features as desired.
• Refrigerate 1 hour or until firm. Keep refrigerated.