Step 1

Place gingersnaps in a food processor and crush until they are fine crumbs (if you don't have a food processor, you can put cookies in a resealable plastic bag and smash with a rolling pin until they are crumbs).

Step 2

Place crumbs in a medium bowl. Add cream cheese and mix until well-blended. Roll cookie mixture into 1 inch balls (makes about 36 balls).

Step 3

Place balls on a cookie sheet lined with a baking mat or wax paper and stick in the fridge for about 45 minutes.

Step 4

Melt almond bark according to directions on package. Dip each cookie ball in almond bark and place back on lined cookie sheet.

Step 5

Top with nutmeg (if desired).

Step 6

Repeat with remaining cookie balls and place back in the fridge for about 30 minutes.

Step 7

Store leftover truffles in a covered container in the fridge.