Reindeer Cookie Ball Pops

Ingredients:
- 1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
- 1 pkg. (350 g) Pirate Oatmeal Peanut Butter Cookie, finely crushed
- 2 pkg. (225 g each) Baker's Semi-Sweet Chocolate
- 80 pretzel twists, broken into antlers
- 120 mini candy-coated chocolate pieces (about 1/4 cup)

Directions:
- Mix cream cheese and cookie crumbs until well blended.
- Shape into 42 (1-inch) balls.
- Refrigerate 30 min.
- Melt chocolate as directed on package.
- Dip balls in chocolate; place on parchment or waxed paper-covered baking sheet.
- Decorate with remaining ingredients as shown in photo.
- Refrigerate 1 hour or until firm.
- Insert lollipop stick into each ball to serve.