Eat & Drink

Recipe of the Day: Gingersnaps Cookie Balls

Gingersnaps Cookie Balls
Gingersnaps Cookie Balls

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

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.

Kraftrecipes.com

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