CHIPS AHOY! Cheesecake Sandwiches

   Prep Time:

10 min

Total Time:

3 hr 10 min

Makes:

10 servings, 1 sandwich each

What You Need!

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! Cookies

1 tub (7 oz.) BAKER'S Milk Chocolate Dipping Chocolate, melted

Make It!

BEAT cream cheese and sugar with mixer until well blended. Stir in COOL WHIP.

COVER bottom (flat) side of each of 10 cookies with about 2 Tbsp. cream cheese mixture; top each with second cookie 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.

Kraft Kitchens Tips

Size-Wise

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 Leftovers

Store leftover chocolate in refrigerator up to 2 weeks. To remelt, follow directions on label. Use as a dip for additional CHIPS AHOY! Cookies, other varieties of NABISCO Cookies, cut-up fresh fruit or cake cubes.   

To view all the info on this yummy creation click here.  These look sooooo yummy, I am pretty sure I will be making these for something soon.