3 (2 oz.) pkgs. cream cheese
1 tbsp. milk
3 1/2 c. unsifted confectioners' sugar
1/3 c. unsweetened cocoa
1/4 c. peanut butter
1 tsp. vanilla
12 oz. pkg. Reeses peanut butter chips
2 tbsp. vegetable shortening

Beat together cream cheese and milk until fluffy. Blend in confectioners' sugar, cocoa, peanut butter and vanilla. Refrigerate until handleable. Roll into candy sized balls; put on cookie sheet covered with wax paper, and freeze.

Melt Reeses peanut butter chips and vegetable shortening in double boiler. Dip frozen balls in above to coat. Yield: 3 dozen.