Make gingerbread according to package directions and let cool completely. When cooled, crumble well in a large bowl.

Mix the cream cheese and butter together with an electric mixer until smooth. Add the powdered sugar, vanilla and milk and continue to mix until well combined. Add the frosting to the gingerbread crumbs and mix together (the electric mixer works very nicely for this part too)!

Roll the mixture into 1" balls and place on a flat plate or tray. Freeze the balls for about 20-30 minutes before dipping.

When ready to dip, melt the almond bark in the microwave according to package instructions and then dip each ball until well coated. Place the dipped balls onto a baking sheet lined with wax paper and add sprinkles immediately if desired. You can serve these as soon as the chocolate sets up, or they can be stored at room temperature in an airtight container for several days. Enjoy!