Chocolate-Peanut Butter Bonbons

1. 1

   Beat cream cheese in large bowl with mixer until creamy.

2. 2

   Gradually beat in milk.

3. 3

   Add dry pudding mix; beat 2 min.

4. 4

   Whisk in COOL WHIP.

5. 5

   Spoon into resealable plastic bag; cut small corner from bottom of bag.

6. 6

   Pipe about 1 Tbsp.

7. 7

   pudding mixture into each of 24 paper-lined mini muffin cups; stand pretzel in each cup.

8. 8

   Freeze 2 hours or until firm.

9. 9

   Peel liners off bonbons.

10. 10

    Melt dipping chocolate as directed on package; stir in peanut butter until melted.

11. 11

    Dip bottom halves of bonbons in chocolate, then in nuts.

12. 12

    Place on waxed paper-covered baking sheet.

13. 13

    Let stand until chocolate is firm.

* Per serving · 4 servings · Values may vary.

No additional tips available.