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MIX flour, dry pudding mix and baking soda until blended. Beat cream cheese, butter, sugar and vanilla in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Refrigerate 30 min.
SHAPE dough into 60 (1-inch) balls. Place, 2 inches apart, on baking sheets. Indent centers.
BAKE 10 to 12 min. or until edges are golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
MICROWAVE chocolate and COOL WHIP in microwaveable bowl on HIGH 1-1/2 min., stirring after 1 min.; stir until chocolate is completely melted and mixture is well blended. Cool 10 min.
SPOON about 1/2 tsp. chocolate into indentation in each cookie; top with nut. Let stand until chocolate is firm.