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Ingredients
- 4 oz. cream cheese, softened
- 3/4 c. milk
- 1 pkg. (3.9 oz) chocolate instant pudding
- 1 c. thawed cool whip
- 24 mini pretzels twists
- 1 tub (7 oz) Baker's milk chocolate dipping chocolate
- 2 Tbsp. creamy peanut butter
- 1/2 c. cocktail peanuts, chopped
- mini muffin cups
Details
Preparation time 20mins
Preparation
Step 1
Beat cream cheese in large bowl until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in cool whip.
Spoon into resealable 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. Place on waxed paper covered baking sheet. Let stand until chocolate is firm.
Can be stored in freezer up to 2 days before dipping in chocolate and nuts as directed.
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