6 ounces of cream cheese, room temperature
2 flour (all purpose)
2 sticks of margarine
1 14 ounce bag of caramels
1/2 cup Carnation Evaporated Milk
2/3 cup sugar
1/2 cup margarine
3/4 cup Carnation Evaporated Milk
1 teaspoon vanilla
1 cup crushed or finely ground walnuts or pecans
In a mixer bowl, mix together, cream cheese and margarine until well blended, add 2 cups all purpose flour, mix until it forms large ball.
Make into walnut size balls and put into mini muffin tins.
Make a depression in the center of each one and press up sides of pan until you get to the top.
In a double boiler on medium high heat, melt caramels with Carnation Evaporated Milk.
Set aside until cups are completely cool.
Spoon 1 teaspoonful into each cookie cup Set aside while you make the topping.
In a mixing bowl , cream together 1/2 cup all vegetable shortening and 1/2 cup margarine after they are creamed, add 2/3 cup sugar, cream again.
Add 3/4 cup Carnarion Evaporated Milk and 1 teaspoon of vanilla. Make sure filling is cool before you frost. Frost tops with a decorating tube, it is much easier than trying to do it any other way.
Not a NESTLÉ®-tested recipe.