Have you ever used Philedelphia Cheesecake filling in a recipe other than a cheesecake?
Cheesecake Lollipop Sticks 24 ounces cheesecake filling, Philadelphia Ready-To-Eat 1/2 cup walnuts, finely chopped nuts 1/2 cup pecans, finely chopped 12 ounces package white chocolate chips 12 ounces package semi-sweet chocolate chips 1 cup caramel topping 12 ounces package butterscotch chips 12 ounces package toffee pieces 24 lollipop sticks Freeze the Ready-to-Eat Cheesecake Filling until almost frozen. Place each pecans and walnuts in a separate shallow bowl or dish. Melt chocolates separately in a bowl in the microwave on 50% power, and then whisk until smooth. Melt butterscotch chips in separate bowl – whisk until smooth. Melt Toffee bits in a separate bowl – whisk until smooth. Heat caramel in a separate bowl in the microwave on 50 percent power, and whisk until smooth. With a melon baller, scoop cheesecake into balls. Insert lollipop sticks into cheesecake ball and stand upright on plate. Place in Freezer for about 10 minutes to firm up again. Dip balls in either white chocolat
