Reindeer Cookie Ball Pops

Ingredients

• 1.3 cups candy-coated chocolate pieces 
• 8 oz philadelphia cream cheese softened
• 2.3 cups gingersnaps crushed finely
• 1 cup pretzel twists 
• 16 oz baker's semi-sweet chocolate melted

Equipment

• frying pan
• lollipop sticks

Directions

1. Mix cream cheese and gingersnap crumbs until blended.
2. 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.
3. Refrigerate 1 hour or until firm. Keep refrigerated.