Print
Ingredients
Scale
- 1 (16 ounce) box of gingersnap cookies (1 pound)
- 8 ounces cream cheese (room temperature)
- 16 ounces white almond bark (1 pound)
- Optional: Sprinkles or extra crushed gingersnaps for decorating
Instructions
- Line a baking sheet with parchment or wax paper.
- Crush the gingersnap cookies into fine crumbs using a food processor.
- Mix the crushed cookies with cream cheese until smooth.
- Roll the mixture into small balls and place on the prepared baking sheet.
- Freeze the rolled truffles for at least 30 minutes or until firm.
- Melt the white almond bark in the microwave or double boiler.
- Dip each truffle in the melted bark until fully coated.
- Transfer to the baking sheet and decorate with sprinkles or crushed cookies, then chill until set.
Notes
Ensure cream cheese is at room temperature for a smoother mixture.
Using a food processor for the cookies results in better texture.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American
Nutrition
- Calories: 120
- Sugar: 6
- Sodium: 60
- Fat: 7
- Saturated Fat: 4
- Unsaturated Fat: 3
- Trans Fat: 0
- Carbohydrates: 12
- Fiber: 1
- Protein: 2
- Cholesterol: 15