Gingersnaps Cookie Balls

Ingredients

• 8 oz philadelphia cream cheese softened
• 2.3 cups gingersnaps divided crushed finely
• 16 oz baker's semi-sweet chocolate melted

Equipment

• frying pan

Directions

1. Mix cream cheese and 2 cups cookie crumbs until blended.
2. 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.
3. Sprinkle with remaining crumbs.
4. Refrigerate 1 hour or until firm. Keep refrigerated.