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Ingredients20 m servings 89 cals
Original recipe yields 24 servings
- 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 of 24 paper-lined mini muffin cups; stand pretzel in each 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.
Per Serving: 89 calories; 4.2 g fat; 10.7 g carbohydrates; 2.2 g protein; 6 mg cholesterol; 211 mg sodium. Full nutrition
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