Peppermint-Fudge Sandwich Cookies
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10 Min
Prep : 10 Min
Turn a package of chocolate wafers into scrumptious fudge sandwich cookies with some whipped topping, cream cheese and peppermint extract.
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8 Servings
Original recipe yields 8 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
1 pkg. (250 g) Philadelphia Light Brick Cream Cheese Spread, softened
2
1 cup thawed Cool Whip Light Whipped Topping
3
1 drop red food colouring
4
1 drop peppermint extract
5
16 chocolate wafer cookies
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How do I make it ?
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Step 1
Mix all ingredients except wafers until blended. Step 2
Spoon onto 8 wafers; cover with remaining wafers. Kraft Kitchen Tips!
Variation
Prepare cookie sandwiches as directed. Place in freezer container. Freeze up to 2 months before serving.
Special Extra
Drizzle sandwich cookies with melted Baker's White Chocolate. Refrigerate until firm.
Variation
Prepare using regular Philadelphia Brick Cream Cheese and Cool Whip Whipped Topping.
Nutrition
Calories
150
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 6 g
30 %
Cholesterol 25 mg
Sodium 230 mg
10 %
Carbohydrate 13 g
Fibre 0 g
Sugars 6 g
Protein 4 g
Vitamin A
8 %
Vitamin C
0 %
Calcium
4 %
Iron
4 %
Servings
8 servings, 1 sandwich cookie (50 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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