3/4 cup milk
1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding
1 cup thawed COOL WHIP Whipped Topping
24 NILLA Wafers
1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate
2 Tbsp. creamy peanut butter
1/2 cup PLANTERS COCKTAIL Peanuts, chopped
LINE 24 miniature muffin cups with liners. Beat cream cheese in large bowl with mixer until creamy. Gradually beat in milk. Add dry pudding mix; beat 2 min. Whisk in COOL WHIP.
SPOON into resealable plastic bag; cut small corner from bottom of bag. Pipe about 1 Tbsp. pudding mixture into each cup; stand wafer in 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. Let stand until chocolate is firm. Keep frozen.
CUTE CARROT CUPCAKES
1 pkg. (2-layer size) carrot cake mix
1/4 cup butter, softened
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1 cup powdered sugar
1 tsp. vanilla
24 canned pineapple tidbits (about 1/3 cup), drained
PREPARE cake batter and bake as directed on package for 24 cupcakes. Cool in pans 10 min.; remove to wire racks. Cool completely.
BEAT next 4 ingredients with mixer until well blended; spread onto cupcakes.
TOP with pineapple.
Find more dessert recipes at Kraft Foods.
