Ginger Snaps Cookie Balls
Ingredients:
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups), divided
4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
Directions:
1. MIX cream cheese and 2 cups cookie crumbs until well blended.
2. SHAPE into 30 (1-inch) balls; place in single layer in shallow pan.
3. Freeze 10 min. Dip in chocolate; place in single layer in shallow waxed paper-lined pan.
4. Sprinkle with remaining crumbs.
5. REFRIGERATE 1 hour or until firm. Keep refrigerated.
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