Christmas Tree Cookie Balls

INGREDIENTS:

1. 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
   
2. 1 pkg. (15.25 oz.) mint creme-filled chocolate sandwich cookies, finely crushed (about 4 cups)
3. 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
4. 6 drops green food coloring
5. 3 Tbsp. green and/or white decorating icings
6. 40 small hot cinnamon candies
   

DIRECTIONS:

• Mix cream cheese and cookie crumbs until blended.
  
• Shape into 40 (1-inch) balls. Mix melted chocolate and food coloring until blended. Dip 1 lollipop stick in melted chocolate, then insert chocolate-dipped end into center of 1 cookie ball. Place on waxed paper-covered rimmed baking sheet. Repeat with remaining cookie balls. Freeze 10 min.
• Dip balls in remaining chocolate; return to baking sheet. Decorate with decorating icing and candies as shown in photo. Refrigerate 1 hour or until chocolate coating is firm.
  

KITCHEN TIPS:

• Enjoy these bite-size treats with built-in portion control. One cookie ball pop per serving goes a long way on flavor.
  
• Omit food coloring. Substitute 1 pkg. (16 oz.) peanut butter sandwich cookies for the vanilla creme-filled chocolate sandwich cookies and BAKER'S Semi-Sweet Chocolate for the white chocolate. Mix cookie crumbs, cream cheese and 1/4 cup creamy peanut butter until blended; shape into balls. Insert lollipop sticks into balls, then continue as directed. Decorate as desired.
• Store in tightly covered container in refrigerator.