Ginger Snaps Cookie Balls

• 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
• 15 Christie Pantry Ginger Cookies, finely crushed (about 2 cups), divided
• 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate

1. Reserve 2 Tbsp.
2. cookie crumbs.
3. Mix cream cheese and remaining cookie crumbs until well blended.
4. Shape into 36 (1-inch) balls.
5. Refrigerate 30 min.
6. Melt oz.
7. chocolate as directed on package.
8. Dip balls in chocolate; place on parchment- or waxed paper-covered baking sheet.
9. Sprinkle with remaining crumbs.
10. Refrigerate 1 hour or until firm.

cream cheese, ginger cookies, chocolate

Taken from www.kraftrecipes.com/recipes/ginger-snaps-cookie-balls-129781.aspx (may not work)