Ingredients:
- 12 Puff pastry squares
- 16 oz Cool whip
- 8 oz Cream cheese, room temperature
- 4 oz Butter, room temperature
- 14 oz Condensed milk
Instructions:
- Preheat oven to 350°
- Using a cup, cut as many circles as possible out of the dough, reserve leftovers
- Place circles onto a baking sheet, leave room to grow
- On a separate baking sheet, place leftover dough
- Bake for about 15 minutes, or until golden
- Let puff pastry cool
- In a large mixing bowl, blend together cool whip, cream cheese, butter, and condensed milk
- Using a rolling pin, crush leftovers as much as possible
- Slice circles in half, but keeping them in pairs
- Insert a tablespoon of cream in the center of each puff pastry, and close
- Spread remaining cream on puff pastries, covering evenly
- Cover with crumbs, and place on serving dish
- Refrigerate until ready to serve
Love love love this recipe! Super easy to make, and tastes soooo good! I halved the cream recipe and used 2 packs of Pepperidge farm puff pastry and it was perfect! Made about 30. Will definitely make this again…many times!
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I’m so glad you liked it!
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