Reindeer Cookie Ball Pops

By KennyB07

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
• 2 pkg. (8 squares each) BAKER'S Semi-Sweet Chocolate, melted
• 1-1/4 cups candy-coated chocolate pieces
• 1 cup small pretzel twists, broken into pieces

Preparation

Step 1

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.