1 pkg. (8 oz.) cream cheese, softened
1 egg
2 Tbsp. sugar
48 Mini Oreo Bite Size Chocolate Sandwich Cookies
1 1/2 cups thawed Cool Whip
Prepare cake batter as directed on package. Mix cream cheese, egg, and sugar until well blended. Spoon half of the cake batter into 24 paper-lined muffin cups. Top each with about 1 1/2 teaspoons of cream cheese mixture and 1 cookie; cover with remaining cake batter. Bake at 350 degrees for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.(Refrigerate leftovers!)
Prepare cake batter as directed on package. Mix cream cheese, egg, and sugar until well blended. Spoon half of the cake batter into 24 paper-lined muffin cups. Top each with about 1 1/2 teaspoons of cream cheese mixture and 1 cookie; cover with remaining cake batter. Bake at 350 degrees for 19 to 22 minutes or until toothpick inserted in center comes out clean. Cool 5 minutes; remove from pans to wire racks. Cool completely.(Refrigerate leftovers!)
Frost with Cool Whip. Top with remaining cookies. (Frosted cupcakes can be stored in refrigerator up to 3 days.)
0 comments:
Post a Comment