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- 3 oz Hy-Vee cream cheese, softened
- 2 tbsp Hy-Vee powdered sugar
- ¼ (10-in.) Hy-Vee Bakery pumpkin pie, chopped
- ½ cup Hy-Vee graham cracker crumbs
- 4 oz dark chocolate melting wafers
Line a large baking sheet with waxed paper; set aside.
Beat cream cheese and powdered sugar with an electric mixer in a large bowl until smooth and creamy. Add pumpkin pie; beat on medium until smooth. Stir in graham cracker crumbs.
Scoop mixture into balls using 1-inch cookie scoop; place on prepared baking sheet. Freeze 1 hour or until firm. If necessary, reform balls.
Melt chocolate melting wafers in a microwave-safe bowl in 30-second increments, stirring throughout.
Dip pumpkin balls in melted chocolate, allowing excess to drip off; return to baking sheet. If desired, sprinkle with additional graham cracker crumbs. Store in a tightly covered container in the refrigerator up to 5 days.
|Amount Per Serving|
|% Daily Value*|
|Total Fat: 3.5g||4%|
|Saturated Fat: 2.5g|
|Trans Fat: 0g|
|Total Carbohydrate: 8g||3%|
|Dietary Fiber: 0g||0%|