Petit Fours


  • 1 red velvet cake mix (or any flavor you prefer)
  • 1 can of cream cheese frosting
  • white almond bark or chocolate


Bake cake according to directions on cake mix box. When cool, crumble cake in a large bowl (leave a few spoonfuls of crumbs to decorate tops) and stir in can of cream cheese frosting. Shape into squares or circles. Put on cookie sheet and place in the refrigerator.

Melt chocolate or white chocolate (I use white almond bark from Walmart). Using a toothpick, dip candies in the melted chocolate. Top with a few sprinkles of the cake crumbs you have set aside. Refrigerate about 20 minutes to set the coating.

Best served at room temp, and can be stored in refrigerator for up to a week. They never last more than a day or two around my family. They are so good and pretty. Served at a Bridal Luncheon and everyone enjoyed them. Good for holidays, special occasions or just when you want something special to eat!


Source: My daughter, Donna

By dwedenoja


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August 30, 2010 Flag
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  • 1/4 cup Philadelphia Whipped Mixed Berry Cream cheese Spread
  • 12 Oreo White Fudge Covered Chocolate sandwich cookies
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  • 6 strawberries, halved
  • 1 square semi-sweet baking chocolate, melted


Spread 1 tsp. cream cheese onto each cookie; top each cookie with 1 strawberry half. Drizzle each strawberry-topped cookie with melted chocolate. 12 servings.

By Robin from Washington, IA

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Food and Recipes Recipes Baking & Desserts Desserts FancyAugust 30, 2010
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