1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1/4 cup butter, softened
1 tsp. vanilla
3/4 cup powdered sugar
1 graham cracker, finely crushed
1 oz. BAKER’S Semi-Sweet Chocolate
Beat cream cheese, butter and vanilla in medium bowl with mixer until blended. Gradually add sugar, mixing well after each addition.
Freeze 1 hour or until cream cheese mixture is firm enough to handle.
Shape cream cheese mixture into 40 balls, using about 1 rounded tsp. cream cheese mixture for each ball. Place in single layer in shallow pan; refrigerate 15 min. or until firm.
Melt chocolate as directed on package. Dip bottom halves of cheese balls, 1 at a time, in graham crumbs; place, crumb sides down, on waxed paper-covered plate. Drizzle with melted chocolate; refrigerate 15 min. or until firm.