Ingredients
4 oz. Philadelphia® Cream Cheese
3/4 c. milk
1 package Jell-0® Chocolate Instant Pudding
1 c. Cool Whip® Whipped Topping
24 NILLA Wafers
1 tub Baker’s® Milk Chocolate Dipping Chocolate
2 tbsp. creamy peanut butter
1/2 c. Planters® Cocktail Peanuts
Preparation
Step 1Line 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 minutes. Whisk in Cool Whip®.Step 2Spoon into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 tablespoon pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.Step 3Peel liners off bonbons.Step 4Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.Each serving provides: 0%DV vitamin A, 0%DV vitamin C, 2%DV calcium, and 0%DV iron.
