GINGERSNAPS COOKIE BALLS
8 ounces cream cheese, softened
40 gingersnaps, finely crushed (about 2 1/4 cups), divided
16 ounces of semi-sweet chocolate squares, melted
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Mix cream cheese and 2 cups cookie crumbs until blended.
Shape into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 minutes. 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. Makes 30 cookie balls.