Frozen Peanut Butter Bon Bons
4 ounces Philly Indulgence Cream Cheese, softened
3/4 cup milk
1 package chocolate fudge instant pudding
1 cup cool whip
24 miniature pretzel twists
1 tub Baker’s Dark Chocolate dipping chocolate
2 tbsp. creamy peanut butter
1/2 cup chopped peanuts
Whisk together the chocolate cream cheese and milk. Add in pudding and whisk till thick. Fold in the Cool Whip till combined. Line a mini muffin tin with muffin liners. Then pour pudding mixture into Ziploc bag, snip off the end and squeeze even amounts into the cups. Top with pretzel and freeze 4 hours. Remove liners and dip into melted dipping chocolate and then roll into peanuts. Freeze and eat.
When do you use the peanut butter?