Yield
Makes 24 servings

How to Make It

LINE 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 min. Whisk in COOL WHIP. SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in cup. Freeze 2 hours or until firm.

PEEL liners off bonbons.

MELT dipping chocolate as directed on pkg.; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Let stand until chocolate is firm. Keep frozen.

Nutritional Information
Calories: 130
Total fat: 8 g
Saturated fat: 4 g
Cholesterol: 10 mg
Sodium: 130 mg
Carbohydrate: 14 g
Dietary Fiber: 1 g
Sugars: 10 g
Protein: 3 g
Vitamin A: 0% DV
Vitamin C: 0% DV
Calcium: 2% DV
Iron: 0% DV

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