Lemon Pudding Cheesecake Cookies

• Refrigerated

  • 2 Eggs

• Condiments

  • 2 tbsp Butter or margarine
  • 1/2 tsp Lemon juice

• Baking & Spices

  • 2 cups Powdered sugar
  • 1 White cake mix, super moist

• Oils & Vinegars

  • 1/2 cup Vegetable oil

• Dairy

  • 1/2 8oz. package Philadelphia cream cheese

• Desserts

  • 1 3.4-oz. box Lemon jello instant pudding

Found on sewlicioushomedecor.com

Description

Ingredients

• 1 Super Moist White Cake Mix
• (dont prepare mix as indicated on the box, follow these instructions instead)
• 2 Eggs
• ½ Cup vegetable oil. (not butter)
• 1 3.4-oz. box of Lemon Jello instant pudding
• ½ of one 8oz. package of PHILADELPHIA Cream Cheese, softened
• 2 Tablespoons butter or margarine, softened or melted slightly
• ½ tsp.lemon juice
• 2 Cups powdered sugar

Directions

• Preheat oven to 350.
• 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 in saran wrap and place in the refrigerator until ready to use.
• Combine cream cheese, butter, lemon juice, and powdered sugar. Mix with a mixer until thick and creamy.
• Spoon out about 1 teaspoon and place on a cookie sheet. Put in the freezer for a couple of hours to set.
• When cheesecake filling is ready, prepare your cookies.
• 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.
• Place on a lined baking sheet and bake for about 8-12 minutes. Depending on the size of your balls.The tops wont brown, but the bottom will. Right when you take them out of the oven, press them down to form a round cookie shape.