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 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 package; 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.
These bonbons are mini treats featuring built-in portion control. Enjoy one when you want something sweet.
Bonbons can be stored in freezer up to 2 days before dipping in chocolate and nuts as directed. Dipped bonbons can be stored in freezer up to 1 month before serving.
If you don't have a mini muffin pan, place paper mini muffin cups on baking sheet before filling as directed.
Calories From Fat
% Daily Value*
Total Fat 8g
Saturated Fat 3.5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers less than 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 24 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.