INGREDIENTS:
- Wind & Willow White Chocolate Cherry Cheeseball Mix
- 8 oz. cream cheeser, softened
- 4 T. butter, softened
- Tube of refrigerated sugar cookie dough

DIRECTIONS:
Mix cheeseball mix into softened cream cheese and butter; set aside. Preheat oven to 350. Spray mini muffin pan with oil. Slice cookie dough into ¼” slices. Press each slice into a mini muffin cup, forming a little cup. Bake 10 minutes or until golden. Dough will puff up and fill muffin cups, so press baked dough down and against sides with the handle of a wooden spoon or similar utensil. Cool thoroughly. Fill each cookie cup with approximately 1 T. cheeseball mixture. Sprinkle each cheesecake bite with topping mix. Chill well. Makes approximately 18 mini cups.

INGREDIENTS:
- Wind & Willow White Chocolate Cherry Cheeseball Mix
- Cherry or mixed berry muffin mix (enough for 12 jumbo or 24 regular muffins)
- 8 oz. cream cheese
- 4 T. butter

DIRECTIONS:
Preheat oven to 400. Spray muffin pans with oil. Mix cheeseball mix packet with cream cheese and butter. Mix muffin mix according to package directions. Fill each muffin cup two-thirds full with muffin batter. Spoon a heaping tablespoon of cheeseball mix in center of each jumbo muffin (or one-half tablespoon in regular muffins). Sprinkle almond crunch topping mix over each muffin. Bake regular muffins 12-15 minutes or jumbo muffins 18-20 minutes.

INGREDIENTS:
- Wind & Willow White Chocolate Cherry Cheeseball Mix
- 8 oz. cream cheese
- 4 T. butter
- 1 large can cherry pie filling
- 1 tsp almond extract (optional)
- 8 oz. whipping cream, whipped and sweetened to taste or 1 small Cool Whip
- 1 pre-baked pie shell or graham cracker pie shell

DIRECTIONS:
Thoroughly mix the cheeseball mix with the cream cheese and butter. Spread into pie shell of your choice. Stir extract (if using) into the pie filling then spread onto the cream cheese mixture. Spread Cool Whip or sweetened whipped cream over top and sprinkle with topping from the cheeseball mix.

INGREDIENTS:
- Wind & Willow White Chocolate Cherry Cheeseball Mix
- 8 oz. cream cheese, softened
- 4 T. butter, softened
- Tube of refrigerated sugar cookie dough

DIRECTIONS:
Mix cheeseball mix into softened cream cheese and butter; set aside. Preheat oven to 350. Spray cookie sheet with oil. Slice cookie dough into 1/4” slices and place on prepared sheet. Bake 10 minutes or until golden. Cool thoroughly. Spread 1 T. of cheeseball mix on one-half of the cooled cookies, sprinkle with topping mix and top with second cookie. Chill well.

INGREDIENTS:
- Wind & Willow White Chocolate Cherry Cheeseball Mix
- 3 oz. black cherry flavored gelatin
- 8 oz. cream cheese, softened
- 1 c. whipped topping
- 1 can black cherries, drained well and chopped
- ½ c chopped pecans

DIRECTIONS:
Dissolve flavored gelatin in ¾ c. boiling water; add to 1 ¼ c. chilled water & ice cubes and stir until ice cubes have melted. Chill until starting to set up. Blend cheesecake mix into cream cheese, and then stir into flavored gelatin. Stir in whipped topping and blend well. Stir in black cherries and pecans. Pour into an 8x8 pan and chill until firm. Top with additional whipped topping and sprinkle almond crunch topping mix over top. Serve on lettuce leaves and garnish with fresh cherries if desired.

INGREDIENTS:
- Wind & Willow White Chocolate Cherry Mix & Topping
- Pre-baked mini-tart shells or indivual serving size graham cracker crusts
- 8 oz cream cheese
- 4 Tbs. butter
- Cherry Pie filling

DIRECTIONS:
Combine White Choc Cherry Mix with cream cheese and butter. Mix until smooth. Spoon mixture into tart shells. Top with Cherry Pie Filling and Sprinkle with Almond Crunch Topping. For extra flare, Create a quick design on each dessert plate with chocolate ice cream topping and place individual tart in the center. Place a couple of mint leaves to the side. Your guests will be impressed!