Reindeer Cookie Ball Pops

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 40 gingersnaps, finely crushed (about 2-1/4 cups)
• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, broken into pieces, melted
• 1-1/4 cups candy-coated chocolate pieces
• 1 cup small pretzel twists, broken into pieces

1. Mix cream cheese and gingersnap crumbs until well blended.
2. Shape into 30 (1-inch) balls; place in single layer in shallow pan.
3. Freeze 10 min.
4. Dip balls in chocolate; place in single layer in waxed paper-lined pan.
5. Insert lollipop stick into each ball.
6. Decorate with candies and pretzels as shown in photo.
7. Refrigerate 1 hour or until firm.
8. Keep refrigerated.

philadelphia cream cheese, chocolate, candycoated chocolate

Taken from www.kraftrecipes.com/recipes/reindeer-cookie-ball-pops-128499.aspx (may not work)