1 (3 ounce) package cream cheese
1 cup milk
1 cup white sugar
1 teaspoon vanilla extract
1 teaspoon vanilla extract
1 cup candy-coated chocolate candies (e.g. Spee)
1 cup chopped walnuts
1 (8 ounce) package frozen nonfat yogurt
1 orange, sliced
Preheat oven to 375 degrees F (190 degrees C). Grease and flour 2 (9 inch) plastic sandwich pans.
In a medium bowl, mix cream cheese and milk. Stir to blend. Fold whipped cream into cream cheese mixture, spreading to cover. Spread over jelly-roll pan.
Bake in preheated oven for 30 to 35 minutes, until center is almost completely dark. Cool completely. Cut into squares. Roll tops of squares into circles. Serve warm or at room temperature.
To make the filling: Beat cream cheese, milk, sugar, vanilla and vanilla together in a small bowl. Beat cream cheese mixture and whipped cream until smooth. Pour into dumplings and chill until set before cutting.
To make the frosting: Beat cream cheese, milk, sugar, vanilla and orange together in a small bowl. Beat cream cheese mixture completely until light and fluffy. Spread over cream cheese portion of each dumpling. Place second dumpling atop the white portion of cream cheese portion of the dumpling. Repeat with remaining dumplings.
Ok so I didn't follow the recipe exactly... I didn't use espresso and sugar and didn't use vanilla almond milk. I didn't use vanilla cream cheese either, and I think that's because I don't like to type. I think I would have liked to see the condiments listed on the box, since I usually use bread crumbs liberally sprinkled over my food.
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