Serving Size / Yield
- 1 package (8 oz.) cream cheese, softened
- ½ tsp. vanilla
- ½ C. sugar
- 2 3/4 C. crushed ginger cookies
- 1 package (16 oz.) vanilla candy coating, melted according to package directions
In a medium bowl mix cream cheese, vanilla and sugar with an electric mixer on medium speed until smooth. Stir in 2 1/2 cups of crushed cookies. Shape dough into 1 inch balls and place on a sheet of waxed paper. Dip balls into melted candy coating and place on a baking sheet lined with waxed paper. Sprinkle with remaining crushed cookies over tops of truffles. Place truffles in refrigerator for 5 minutes or until firm. Serve or store in a covered container in refrigerator until ready to serve.
Submitted by: Jamie Jones