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Reindeer Cookie Ball Pops

Prep time

30 min

Total time

1 hr 40 min

Servings

Makes 30 servings.

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    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
Preparation
  • 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.

128121
Calories 170
% Daily Value*
Total Fat 9g
Saturated Fat 5g
Cholesterol 10mg
Sodium 115mg
Total Carbohydrate 23g
Dietary Fiber 1g
Total Sugars 15g
Protein 2g
Vitamin A 2% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 4% DV

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