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Philadelphia Cream Cheese


2
5
What's This?
Serving size 24
Prep Time
Total Time

Ingredients

1 package chocolate cake mix8 oz PHILADELPHIA Cream Cheese, softened1 egg2 Tbsp sugar48 mini OREO bite size cookies1 ½ cup thawed COOL WHIP Whipped Topping

Directions

  1. HEAT oven to 350°F.
  2. PREPARE cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
  3. SPOON half the cake batter into 24 paper-lined muffin cups. Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
  4. BAKE 19 to 22 min. or until toothpick inserted in centers comes out clean. Cool 5 min.; remove from pans to wire racks. Cool completely.
  5. FROST with COOL WHIP. Top with remaining cookies.

Kraft Kitchens tips:

SIZE-WISE
At 24 servings, these are the perfect sweet treats to serve at your next party.

BLACK FOREST-STUFFED CUPCAKES
Try our recipe for Black Forest Stuffed Cupcakes.

HOW TO STORE
Frosted cupcakes can be stored in refrigerator up to 3 days.

 

Nutrition Facts

Provided by: Philadelphia Cream Cheese

Per Single Serving / Serves 24 Total

  • Calories 220
  • Total Fat 14 g
  • Saturated Fat 5 g
  • Sodium 260 mg
  • Total Carbohydrates 23 g
  • Fiber 1 g
  • Protein 3 g
  • Cholesterol 50 mg
  • Sugars 14 g
  • Iron 8%
*

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dessert, Kid-Friendly, Chocolate, Baking

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