Crush 9 of the cookies to fine crumbs, reserve for later use. Crush remaining 36 cookies to fine crumbs; place in medium bowl. Add cream cheese; mix until well blended. Roll cookie mixtue into 42 balls.
Dip balls in chocolate; place on waxed paper covered baking sheet. Sprinkle with reserved cookie crumbs.
Refridgerate until firm, about 1 hour.
Originally Submitted
7/9/2008
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