1 (8 oz.) pkg. Baker's semi-sweet chocolate
4 oz. Philadelphia brand cream cheese, softened
3 1/2 c. Cool Whip non-dairy whipped topping, thawed (8 oz.)
1 1/2 tsp. vanilla or use 1 tbsp. almond, coffee, or orange liqueur
Finely chopped nuts
Baker's angel flake coconut
Grated Baker's semi-sweet chocolate

Heat chocolate in large microwave bowl at high 2 minutes. Stir until completely melted. Or, heat in heavy saucepan over very low heat. Beat in cream cheese and vanilla; cool to room temperature. Gently stir in whipped topping; refrigerate 1 hour. Shape quickly into 1 inch balls. Roll in nuts, coconut, or chocolate. Store covered, in refrigerator. Makes about 3 dozen.