Wednesday, December 7, 2011

Ginger Snaps Cookie Balls

I love Kraft Food & Family Magazine! When I saw this yesterday I knew it would be perfect for our holiday party. I modified it a little though since I don't eat chocolate.
1 pkg. (8 oz.) cream cheese, softened
2-1/2 dozen ginger snaps (I used homemade but you the original recipe says used boxed cookies)
2 pkg. vanilla bark, melted

Crush two dozen of the cookies. Mix cream cheese and cookie crumbs until well blended.

Shape into balls using a cookie scoop; place in single layer in shallow pan. Freeze 10 min.

Crush remaining six cookies.

Dip in vanilla; place in single layer in shallow waxed paper-lined pan.

Sprinkle with remaining crumbs.

Refrigerate 1 hour or until firm. Keep refrigerated.

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