Ingredients
- 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
- 60 vanilla wafers, finely crushed (about 2 cups)
- 1/3 cup mashed ripe bananas
- 1-1/2 pkg. (4 oz. each) BAKER'S White Chocolate (6 oz.), broken into pieces, melted
- 8 drops yellow food coloring
- 1/3 cup finely chopped PLANTERS Pecans
- 2 oz. BAKER'S Semi-Sweet Chocolate, melted
Preparation
Step 1
MIX cream cheese, cookie crumbs and bananas until well blended.
SHAPE into 36 (1-inch) balls. Mix white chocolate and food coloring. Dip balls in melted chocolate; place in single layer in shallow waxed paper-lined pan. Sprinkle with nuts; drizzle with semi-sweet chocolate.
REFRIGERATE 1 hour or until firm.
kraft kitchens tips
SIZE WISE
Sweets can be part of a balanced diet but remember to keep tabs on portions.
HOW TO EASILY DIP BALLS
To easily coat balls with the melted chocolate, add balls, in batches, to bowl of melted chocolate. Use 2 forks to roll balls in chocolate until evenly coated. Remove balls with forks, letting excess chocolate drip back into bowl. Place balls in prepared pan; let stand until firm.
HOW TO STOREStore in tightly covered container in refrigerator.