Ginger Snap Cheese Ball
8oz cream cheese (room temp)
1/3C chopped pecans
1/3C crushed Archway Ginger Snaps (6 cookies)
1/3C chopped pitted dates
1/2C crushed Archway Ginger Snaps (9 cookies)
Allow the cream cheese to come to room temperature, to soften it.
In a medium bowl, stir together the cream cheese, pecans, dates and
1/3 cup Ginger Snaps. Mix thoroughly. Form into a ball and wrap with
Seran Wrap. Chill in the fridge for at least one hour.
Shortly before serving, roll the cheese ball in the 1/2 cup of crushed
Ginger Snaps to coat the ball in crumbs.
Serve with crackers (generic club crackers are nice).