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Mix cream cheese and cookie crumbs until blended; shape into 48 (1-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
Dip balls, 1 at a time, in coating, turning to evenly coat each ball. Return to baking sheet. Immediately insert 1 licorice piece into top of each ball for pumpkin stem. Sprinkle lightly with colored sugar. Draw jack-o'-lantern faces with decorating gel.
Refrigerate 1 hour or until firm. Keep refrigerated.
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