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

Prep time:

0 min

Total time:

0 h 0 min

Servings:

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.