Reindeer Cookie Ball Pops

Name: Reindeer Cookie Ball Pops
Prep time: 30 min
Total time: 100 min
Yield: 30
Ingredients: 1 pkg. brick cream cheese, softened; 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups); 4 pkg. semi-sweet baking chocolate, melted; 1¼ cups candy-coated chocolate pieces; 1 cup pretzel twists, broken into pieces

Need a fun dessert idea for your family Christmas party? These reindeer cookie pops are easy to decorate with pretzel antlers and candy-coated chocolate eyes and noses!

Prep time:

0 min

Total time:

0 h 0 min

Makes 30 servings.

Ingredient list

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
1¼ cups candy-coated chocolate pieces
1 cup small pretzel twists, broken into pieces

Directions

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.