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.