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Mix cream cheese and cookie crumbs until blended.
Shape into 48 (1-inch) balls; place in single layer on waxed paper-covered rimmed baking sheet. Freeze 10 min.
Dip cookie balls, 1 at a time, in chocolate, turning to evenly coat each ball; shake gently to remove excess chocolate. Return to baking sheet. Top with sprinkles.
Refrigerate 1 hour or until firm. Keep refrigerated.
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