1. Crush 9 cookies finely; mix with cream cheese until blended. Roll into 15 balls.

2. Place remaining cookies on waxed paper-covered rimmed baking sheet. Dip balls in chocolate; place on cookies. Tap cookies on tray 3 to 4 times, allowing excess chocolate to pool onto cookies. Decorate with gels.

3. Refrigerate 1 hour or until firm.

How to Easily Dip Cookie Balls: Use a toothpick to dip the cookie balls into melted white chocolate; shake off excess chocolate then place on waxed paper. This may leave just a small hole on top that can be covered with a tiny dab of remaining chocolate.

How to Melt Chocolate: Chop chocolate; place in microwaveable bowl. Microwave on HIGH 2 min. or until completely melted, stirring every 30 sec.

• 10 g Total Fat
• 4.5 g Saturated Fat
• 5 mg Cholesterol
• 115 mg Sodium
• 23 g Carbohydrate
• 1 g Dietary Fiber
• 17 g Sugars
• 2 g Protein