Gingersnaps Cookie Balls

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 2-1/4 cups finely crushed gingersnaps
• 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate, melted

1. Mix cream cheese and 2 cups gingersnap crumbs until blended.
2. Shape into 30 (1-inch) balls; place in single layer in shallow pan.
3. Freeze 10 min.
4. Dip cookie balls in chocolate, turning to completely coat each ball; place in single layer in shallow parchment paper-lined pan.
5. Sprinkle with remaining gingersnap crumbs.
6. Refrigerate 1 hour or until firm.
7. Keep refrigerated.

cream cheese, gingersnaps, chocolate

Taken from www.kraftrecipes.com/recipes/gingersnaps-cookie-balls-186566.aspx (may not work)