Chocolate-Peanut Butter Bonbons

• 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

1. 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.
2. liners off bonbons.
3. 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.
4. Calories: 130
5. Total fat: 8 g
6. Saturated fat: 4 g
7. Cholesterol: 10 mg
8. Sodium: 130 mg
9. Carbohydrate: 14 g
10. Dietary Fiber: 1 g
11. Sugars: 10 g
12. Protein: 3 g
13. Vitamin A: 0% DV
14. Vitamin C: 0% DV
15. Calcium: 2% DV
16. Iron: 0% DV

philadelphia cream cheese, milk, nilla wafers, s milk, peanut butter, peanuts

Taken from www.myrecipes.com/recipe/chocolate-peanut-butter-bonbons (may not work)