“Creamy little chocolate cups are frozen then dipped in chocolate and chopped peanuts for an easy, elegant confection.” - by Philadelphia Cream Cheese
Ingredients
Adjust Servings
Original recipe yields 24 servings
Directions
- 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.
- 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.
- Peel liners off bonbons.
- 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.
Nutrition
Amount Per Serving (24 total)
- Calories
- 86 cal
- 4%
- Fat
- 5 g
- 8%
- Carbs
- 8.7 g
- 3%
Based on a 2,000 calorie diet
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Reviews (1)
Rate This Recipe
"These were...interesting. The cookies helped to keep your hands clean while eating them, but didn't add much to the dessert itself. The chocolate pudding part was not very flavorful--it was a little u..." See morenderstated next to the chocolate and peanuts. If I tried these again, I might add more cream cheese-maybe even double it. For all the effort (I have two little ones-anything over one step is effort!) I'm not sure I'd do them again. They were good, not great. **Update: Originally rated 3 stars, I had to up this to 4 stars b/c I got so many compliments on them. So better than I thought, but still a lot of work."
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