Ingredients

Putting it together

1.
Mix cream cheese and cookie crumbs until blended; shape into 42 (1-1/4-inch) balls. Place on waxed paper-covered rimmed baking sheet. Refrigerate 20 min.
2.
Insert 1 lollipop stick into each ball.
3.
Melt candy coating wafers as directed on package. Dip cookie ball pops, 1 at a time, into candy coating, turning to evenly coat each ball with candy coating. Return to baking sheet. Refrigerate 1 hour or until firm.
4.
Decorate with decorating icings to resemble basketballs and nets.
5.
Refrigerate 30 min. Keep refrigerated.

Note:If melted candy coating becomes too thick, add up to 2 tsp. oil to thin to desired dipping consistency.

Substitute:Prepare using 3 pkg. (4 oz. each) white baking chocolate tinted with a few drops EACH red and yellow food coloring.

Substitute:Decorate using melted black, red and white candy coating wafers instead of the decorating icings. Or, use decorating gels.