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