• 24servings
  • 140minutes
  • 120calories

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsChromium, Calcium, Potassium, Magnesium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese , softened

  2. 3/4 cup milk

  3. 1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

  4. 1 cup thawed COOL WHIP Whipped Topping

  5. 24 miniature pretzel twist s

  6. 1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate

  7. 2 Tbsp. PLANTERS Creamy Peanut Butter

  8. 1/2 cup PLANTERS COCKTAIL Peanuts , chopped

Instructions Jump to Ingredients ↑

  1. 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 of 24 paper-lined mini muffin cups; stand pretzel in each cup. Freeze 2 hours or until firm.

  3. PEEL liners off bonbons. Melt dipping chocolate as directed on package; stir in peanut butter until melted. Dip bottom halves of bonbons in chocolate, then in nuts. Place on waxed paper-covered baking sheet. Let stand until chocolate is firm.


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