Storebought cookies!
We stuffed this cookie “turkey” platter with vanilla-spice cheesecake dip for a sweet holiday ending that everyone’ll be thankful for!
YOU’LL NEED: CHEESECAKE DIP 4 oz. cream cheese, at room temperature
1/3 1 tsp. cup vanilla confectioners’extract sugar 1/2 tsp. apple pie spice 2 cups thawed frozen whipped topping
COOKIES AND ASSEMBLY 13 (2 1/2") sugar cookies
1 1/2 cups white chocolate chips, melted Orange and red sprinkles
7 (2 1/4") lemon cookies, such as Pepperidge Farm
1/2 cup semisweet chocolate chips, melted 2 small candy eyes, such as Wilton 1 piece candy corn 1 red Swedish fish, trimmed
1 “S”-shaped cookie, such as Stella D’oro Breakfast Treats
2 orange gumdrops 2 pretzel sticks
14 Pepperidge Farm Geneva cookies
15 jam-filled cookies, such as Bahlsen Deloba
5 pretzel-shaped cookies, such as Bahlsen Delice
Red and orange Sixlets candy
● Dip: On medium speed, beat cream cheese, sugar, vanilla and apple pie spice until smooth; fold in whipped topping. Transfer to 3-cup bowl. Cover; refrigerate until ready to serve.
● Cookies: Line baking sheet with wax paper. One at a time, dip about 3/4" of edge of each sugar cookie into white chocolate, letting excess drip off, then coat with orange sprinkles. Transfer to baking sheet. Repeat with lemon cookies and red sprinkles. Let dry, 20 minutes. Reserve remaining white chocolate. ● Transfer melted semisweet chocolate chips to disposable pastry bag; snip tip. Write blessings on some of sugar cookies. Let dry, 20 minutes. ● Assembly: Spread 2 Tbs. red sprinkles over top of dip; place bowl towards edge of 13" serving platter. Re-melt reserved white chocolate. For turkey face, attach candy eyes, candy corn beak and Swedish fish waddle to “S”-shaped cookie with dots of white chocolate. Place cookie on top of dip. For legs, trim gumdrops into feet shapes; insert into pretzel sticks and place in front of bowl. Starting at edge, arrange cookies around platter and dip. Garnish with Sixlets. Makes about 2 1/2 cups dip and 54 cookies.