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Heat oven to 350°F.
Prepare cake batter as directed on package. Mix cream cheese, egg and sugar until well blended.
Spoon half the cake batter into 24 paper-lined muffin cups.
Top each with about 1-1/2 tsp. cream cheese mixture and 1 cookie; cover with remaining cake batter.
Bake 19 to 22 min. or until toothpick inserted in centers comes out clean.
Cool 5 min.; remove from pans to wire racks. Cool completely.
Frost with COOL WHIP.
Top with remaining cookies.
Make it Easy:
For easy portioning of cream cheese mixture into cake batter, spoon cream cheese mixture into large resealable plastic bag; seal bag. Snip small corner of bag with scissors. Squeeze about 1-1/2 tsp. of the cream
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