Directions

Serving Size: 12

1. Bring cream cheese to room temperature.
2. In food processor chop up ginger snap cookies, about 1.5 cups
3. In medium bowl stir together protein powder, cream cheese, and ginger snap cookie crumbs. Line a baking sheet with wax paper. Then roll mixture in to small balls. Place in freezer for at least 1 hour.
4. To melt chocolate you can use a double boiler or microwave it. Once the chocolate is melted dip each cream cheese ball into the chocolate and immediately add sprinkles. Store in refrigerator.