Let's whip it up
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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.
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