In a food processor, pulse Ginger Snaps until it makes cookie crumbs. 

Add in cream cheese and pulse until combined. 

Scoop and roll into 1” balls. 

Place on a baking sheet that has been lined with parchment paper. 

Freeze cookie balls for 30 minutes. 

After frozen, melt almond bark in the microwave or in a melting pot. 

Using a plastic fork, dip the cookie balls in the almond bark and let the excess drip off.

Place on the cookie sheet to let harden. 

Once the first layer is hard, drizzle remaining almond bark on cookie balls to create a design. 

Let almond bark harden and store in an airtight container. 

Keep Gingersnap Cookie Balls in the freezer or refrigerator until ready to serve.