Instructions: Beat first 5 ingredients at medium speed with electric mixer or food processor until smooth. Cover. Freeze 2 hours.

Shape cream cheese mixture into 1-inch balls, placing on wax paper lined baking sheet. Cover and freeze 1 hour. Let stand at room temperature 10 minutes.

Microwave chocolate candy coating in 1-quart microwave-safe bowl at HIGH 1 1/2 minutes or until melted, stirring twice. Dip balls into coating. Place on wax paper and let stand until firm.

Place vanilla coating in a zip-top plastic bag. Seal and submerge coating in warm water until melted. Snip a hole in corner of bag, and drizzle coating over chocolates, if desired.

This recipe yields 6 dozen.

Yield: 6 dozen

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.