Nilla-Banana Cookie Balls

By srumbel

These were awesome!! I made these for Easter this year. Not knowing how well they would go over i brought the entire batch to my in-laws and it disappeared. We ended up stopping home to make another batch before we went to my mom's house and again the entire batch dissappeared, so we made more for ourselves at home. I did bring some into work to share and they didn't even last the day. Terrific find so easy to make and no bake!! who could ask for anything more. We used both white chocolate and semi sweet, they were all delicious!

from kraftrecipes

Ingredients

• 1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
• 60 NILLA 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 Store
Store in tightly covered container in refrigerator