Combine cream cheese and sugar in food processor, pulse until smooth. Add 1 cup hulled strawberries and pulse until desired consistency. (Can be smooth or left with larger berry pieces.)
Spoon or pipe ½ to ¾ teaspoon of strawberry cream cheese on the top of each ginger snap.
Cut strawberries in half lengthwise. Arrange a strawberry half cut in slices on 24 of the ginger snaps.
Arrange 3 whole blue berries on each of the 24 remaining cookies.
Serve immediately or refrigerate.
1 tub (8 oz) of Challenge Strawberry Cream Cheese can be used in place of fresh strawberries, sugar and cream cheese.