Servings: 40
Prep Time: 20 Min.
Cook Time: 10 Min.
Chill Time: 1 Hr.

+ 6 oz. (3/4 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
+ 1 pkg. (15.25 oz.) OREO Peanut Butter Creme Cookies, finely crushed
+ 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted
+ 1 c. orange colored sugar
+ 10 pretzel sticks, each broken into 4 pieces

1. Mix cream cheese and cookie crumbs until blended.
2. Shape into 40 (1-in.) balls. Dip balls in melted chocolate; roll in sugar to evenly coat. Place in single layer in shallow waxed paper-lined pan. Insert 1 pretzel piece into top of each for the pumpkin's stem.
3. Refrigerate 1 hour or until firm.

* Size Wise: Chocolate and pumpkin are a winning flavor combination in these mini treats with built-in portion control.

* How to Easily Dip Cookie Balls: To easily coat cookie 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 chocolate coating is firm.

* How to Store: Store in tightly covered container in refrigerator.

* Recipe courtesy of Kraft Kitchen

Calories: 130;   Total Fat: 6g;   Saturated Fat: 3g;   Cholesterol: 5mg;   Total Carbs: 18g;   Fiber: 0g;   Sugar: 14g;   Protein: 2g;   Sodium: 95mg;