Pumpkin Pie Truffles
1 jar Taste Weavers Pumpkin Pie Dip
8 oz. Cream cheese, softened
½ cup Powdered sugar
1 box Vanilla wafers (15-16 oz., finely crushed, about 4 ¼ cups) or Cinnamon graham crackers
2 ½ pkg Baker’s semi-sweet chocolate or white chocolate (8 squares each)
Mix the Pumpkin Pie Dip with softened cream cheese with mixer until well blended. Add powdered sugar and cookie crumbs and blend well with spatula.
Shape into 1” balls and roll into powdered sugar (optional) and refrigerate on a waxed paper-covered baking sheet for 1 hour. Dip into melted chocolate (white or chocolate), place on a waxed paper-covered baking sheet. Sprinkle with cinnamon sugar.
Store in air tight container in refrigerator until ready to serve.
Buy Pumpkin Pie Dip