Chocolate Truffles

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 3 cups powdered sugar
• 1-1/2 pkg. (12 squares) BAKER'S Semi-Sweet Chocolate, melted
• 1-1/2 tsp. vanilla
• 1 pkg. (7 oz.) BAKER'S ANGEL FLAKE Coconut

1. Beat cream cheese in large bowl with electric mixer until creamy.
2. Gradually add sugar, beating well after each addition.
3. Add chocolate and vanilla; mix well.
4. Cover.
5. Refrigerate 1 hour or until chilled.
6. Shape into 72 balls, each about 1 inch in diameter.
7. Roll in coconut.
8. Store in covered container in refrigerator.

philadelphia cream cheese, powdered sugar, chocolate, vanilla, s angel

Taken from www.kraftrecipes.com/recipes/chocolate-truffles-57299.aspx (may not work)