assorted toppings such as graham cracker crumbs, sprinkles, shredded coconut, crushed nuts
Using an electric mixer (stand or hand-held) on medium speed, beat the cream cheese, icing sugar, pudding powder, butter and vanilla until smooth, about 3 min. Transfer the batter into a cake pan or other dish and freeze 2 hr.
Using a spoon or melon baller, scoop out the batter and use hands to roll into 1-in. (2.5-cm) diameter balls. Make 24 balls. Place cheesecake truffles on parchment-paper lined baking sheet.
Spread each topping on a separate plate. Roll truffles in toppings to coat; return to sheet. Freeze 30 min.
Thread 2 cheesecake truffles onto skewers and freeze or refrigerate until ready to serve.
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