CHIPS AHOY! Cheesecake Sandwiches

Prep Time:
10 min
Total Time:
3 hr 10 min
10 servings, one sandwich each
4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
2 Tbsp. sugar
1 cup thawed COOL WHIP Whipped Topping
20 CHIPS AHOY! Real Chocolate Chip Cookies
1 tub (7 oz.) BAKER’S Real Milk Dipping Chocolate, melted
BEAT cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Stir in whipped topping.

COVER bottom (flat) side of each of 10 of the cookies with about 2 Tbsp. of the cream cheese mixture; top each with second cookie, bottom-side down, to form sandwich. Dip half of each sandwich in chocolate; gently shake off excess chocolate. Place in single layer in airtight container.

FREEZE 3 hours or until firm. Store leftover sandwiches in freezer.

Kraft Kitchens Tips
With their built-in portion control, these cheesecake sandwiches make great treats!
Fun Idea
Prepare as directed, rolling or lightly pressing edges of sandwiches in colored sprinkles, miniature chocolate chips, chopped PLANTERS Nuts, BAKER’S ANGEL FLAKE Coconut or small candies before freezing.Creative LeftoversStore leftover chocolate in refrigerator up to 2 weeks. To remelt, follow directions on label. Use as a dip for additional CHIPS AHOY! Chocolate Chip Cookies, other varieties of NABISCO Cookies, cut-up fresh fruit or cake cubes

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