Step 1

Mix cream cheese spread and gingersnap crumbs until blended; roll into 12 balls. Place on parchment-covered rimmed baking sheet.

Step 2

Freeze 10 min. Meanwhile, melt semi-sweet chocolate as directed on package.

Step 3

Use 2 forks to dip cookie balls, 1 at a time, into chocolate, letting any excess chocolate drip back into bowl before returning cookie ball to prepared baking sheet. Top with sprinkles.

Step 4

Refrigerate 1 hour or until chocolate is firm.