Chocolate-Peanut Butter Bonbons (Yummy)

"Creamy little chocolate cups are frozen then dipped in chocolate and chopped peanuts for an easy, elegant confection."

INGREDIENTS (Nutrition)

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

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DIRECTIONS

1. 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.
2. 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.
3. Peel liners off bonbons.
4. 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.

FOOTNOTES

*
Make Ahead: Bonbons can be stored in freezer up to 2 days before dipping in chocolate and nuts just before serving.
*
Note: If you don't have a miniature muffin pan, place miniature paper muffin cups on baking sheet before using as directed.