4 ounces (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
3/4 cup milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 tablespoons creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
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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