pkg. (8 oz.) Cream Cheese, softened
NILLA Wafers, finely crushed (about 2 cups)
Tbsp. MAXWELL HOUSE INTERNATIONAL CAFÉ Café Vienna, divided
pkg. (6 squares each) BAKER'S White Chocolate, melted
squares BAKER'S Semi-Sweet Chocolate, melted
MIX cream cheese, cookie crumbs and 1 Tbsp. coffee until well blended. SHAPE into 36 (1-inch) balls. Freeze 10 min. Mix white chocolate and remaining coffee. Dip balls in white chocolate mixture; place in single layer in shallow waxed paper-lined pan. Drizzle with semi-sweet chocolate. REFRIGERATE 1 hour or until firm.