Recipe Pudding Cheesecake Cookies

Ingredients

1. 1 Super Moist Strawberry Cake Mix
2. (Don’t prepare the cake mix as directed-follow these instructions instead)
3. 2 Eggs
4. 1/2 Cup vegetable oil. (not butter)
5. 1 3.4-oz. box Strawberry or Vanilla Jello instant pudding (your choice)
6. Cheesecake Filling
7. 1/2 of one 8oz. package of PHILADELPHIA Cream Cheese, softened
8. 2 Tablespoons butter or margarine, softened or melted slightly
9. 1/2 tsp. vanilla
10. dash of salt
11. 2 Cups powdered sugar, sifted

Instructions

1. Preheat oven to 350.
2. In a mixing bowl, combine cake mix, instant pudding mix, eggs, and vegetable oil. Mix and then knead with your hands. It will form a dough. Cover and place in the refrigerator until ready to use.
3. Cheesecake
4. Combine cream cheese, butter, vanilla, and powdered sugar. Mix with a mixer, until thick and creamy. Spoon out 1 teaspoon and roll into a ball, place on a cookie sheet. Put into the freezer for 2 hours to set.
5. When cheesecake filling is ready, prepare your cookies.
6. Scoop out 1-2 tablespoons of cookie dough. Roll into balls then flatten into a circle. Fill with the cream cheese filling balls, then roll it up into a ball.
7. Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops won’t brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.

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