Reindeer Cookie Ball Pops

Ingredients

1 pkg. (8 oz.) brick cream cheese, softened
40 NABISCO Ginger Snaps, finely crushed (about 2-1/4 cups)
4 pkg. (4 oz. each) semi-sweet baking chocolate, melted
1-1/4 cups candy-coated chocolate pieces
1 cup small pretzel twists, broken into pieces

Instructions

• MIX cream cheese and ginger snap crumbs until well blended.
• SHAPE into 30 (1-inch) balls; place in single layer in shallow pan. Freeze 10 min. Dip balls in chocolate; place in single layer in waxed paper-lined pan. Insert lollipop stick into each ball. Decorate with candies and pretzels as shown in photo.
• REFRIGERATE 1 hour or until firm. Keep refrigerated.

Read more