Gingersnap Balls

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      Gingersnap Balls
      8-oz cream cheese, softened
      40 gingersnaps, finely crushed (about 2-1/4 cups), divided
      4 4-oz pkg semi-sweet chocolate, melted
      Mix cream cheese and 2 cups cookie crumbs until blended.
      Shape into 30 (1-inch) balls. Place in single layer in shallow pan. Freeze 10 min. Dip in chocolate. Place in single layer in shallow waxed paper-lined pan. Sprinkle with remaining crumbs.
      Refrigerate 1 hour or until firm. Keep refrigerated. Makes 30 balls
      momkids smilie

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