Ingredients
1 pkg. (2-layer size) chocolate cake mix
3/4 cup water
1/2 cup oil
3 eggs
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened
1
jar (7 oz.) JET-PUFFED Marshmallow Creme
1
tub (8 oz.) COOL WHIP Whipped Topping, thawed
3
cups fresh strawberries, sliced
Preparation
HEAT oven to 350ºF.
BEAT first 4 ingredients with mixer until well blended. Drop 2 Tbsp. batter, 2 inches apart, into 32 mounds on baking sheets sprayed with cooking spray. Bake 10 min. or until toothpick inserted in centers comes out almost clean. Cool on baking sheets 3 min. Remove to wire racks; cool completely.
BEAT cream cheese and marshmallow creme in large bowl with mixer until well blended. Add COOL WHIP; beat on low speed just until blended.
SPREAD about 2 Tbsp. COOL WHIP mixture onto bottom side of each of 16 cookies. Top with strawberries and remaining cookies.
Kraft Kitchens Tips
Size-Wise
This special treat has built-in portion control and can be enjoyed on occasion.
Variation
Prepare using a yellow cake mix and reducing oil to 1/3 cup.
How to Store
Keep refrigerated.
