Crush the package of cookies finely and mix into a paste with the softened
cream cheese. Form into small balls (approximately 1 inch in diameter) and place balls on a cookie sheet lined with waxed paper. Cover with plastic wrap and freeze for several hours until cookies are very firm. Melt almond bark according to package directions. Take cookie balls out and submerge them into the melted almond bark. Shake off a bit of the excess and return them to the waxed paper to harden. May be stored at room temperature or refrigerated in an airtight container.
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