1 (8 ounce) package cream cheese, softened
2 (3 ounce) packages instant coconut cream pudding mix
1 (3 ounce) package instant coconut cream cheese spread
1 (3 ounce) package instant coconut cream cheese tarts
Preheat oven to 350 degrees F (175 degrees C).
In a medium bowl, beat cream cheese until fluffy. Stir in pudding mix and spread. Roll pastry into 1 inch balls. Place 1/2 inch apart on ungreased baking sheet.
Bake in preheated oven for 30 minutes.
I changed the proportions on the peppers to taste, but only used 2 jalapenos. I could see adding some red pepper flakes or some other seasoning to really bring this in.
Good and easy - worked like a champ description is pretty good
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