Marty the Mousse

• 4 pkg. (4 oz. each) BAKER'S Semi-Sweet Chocolate, divided
• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 1/2 cup PLANTERS Walnut Halves
• decorations: red candy-coated chocolate pieces, small candies

1. Melt 8 oz.
2. chocolate.
3. Beat cream cheese with mixer until creamy.
4. Blend in melted chocolate.
5. Refrigerate 1 hour or until firm.
6. Shape into 18 balls, using 4 tsp.
7. chocolate mixture for each; place in single layer on waxed paper-covered baking sheet.
8. Melt remaining chocolate.
9. Dip balls in chocolate, 1 at a time, turning to evenly coat each ball.
10. Return to baking sheet.
11. Press 2 nuts into top of each for the moose's antlers.
12. Add decorations for the nose and eyes.
13. Refrigerate until chocolate is firm.

chocolate, philadelphia cream cheese, halves, chocolate

Taken from www.kraftrecipes.com/recipes/marty-the-mousse-111430.aspx (may not work)