This Recipe was made with

Gingersnap Gingersnap


  • 8oz cream cheese (room temp)
  • 1/3 C chopped pecans
  • 1/3 C crushed Archway Ginger Snaps (6 cookies)
  • 1/3 C chopped pitted dates
  • 1/2 C crushed Archway Ginger Snaps (9 cookies)


  1. Allow the cream cheese to come to room temperature, to soften it.
  2. In a medium bowl, stir together the cream cheese, pecans, dates and 1/3 cup Ginger Snaps. Mix thoroughly.
  3. Form into a ball and wrap with Seran Wrap.
  4. Chill in the fridge for at least one hour.
  5. Shortly before serving, roll the cheese ball in the 1/2 cup of crushed Ginger Snaps to coat the ball in crumbs.
  6. Serve with crackers (generic club crackers are nice).