NILLA-Banana Cookie Balls

By Blondie

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.

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. Store in tightly covered container in refrigerator.