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Lemon Pudding Cheesecake Bites:
2 pkgs. (8 oz. each) cream cheese, room temperature
1 pkg. (3 oz.) instant lemon pudding & pie filling
1/4 rounded cup powdered sugar
3/4 tsp. lemon extract
1 pkg. (7 oz.) sweetened coconut flakes
2 pkgs. (12 oz. each) white chocolate chip morsels
yellow food coloring
Whip cream cheese until smooth. Add pudding mix, powdered sugar, and lemon extract. Starting mixer on low and increasing to high, beat mixture until creamy. Stir in coconut until well combined. Line a baking sheet with parchment paper. Using a .5 ounce ice cream scoop or a tablespoon, scoop and drop mixture onto wax paper. Freeze for at least 30 minutes.
About 10 minutes before removing truffle from the freezer, melt white in a small heat-proof bowl over a small pan of simmering water. Do not let the bottom of the bowl touch the water. Stir occasionally as chocolate melts. Keep warm on low heat. Do heat overheat as chocolate will seize up.
Remove cream cheese mixture from freezer. Roll each in the palms of your hands to form smooth round balls. If they are too sticky, coat your hands with a little cooking spray. Add one cream cheese ball at a time into chocolate. Use two forks to coat with chocolate. Lift out cream cheese balls with a fork and allow chocolate to drip back into pan. Slide onto clean parchment paper. Repeat coating all of the cream cheese balls with chocolate.
Add enough food coloring to the remaining chocolate until the desired shade of yellow is achieved. Snip about 2 mm off the tip of a small zip lock bag. Spoon chocolate into bag and twist close tightly. Pipe out spiral rings or squiggles onto cheesecake bites. Chill before serving. Makes about 30.
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