(by Shirley McNevich)
2 sheets frozen puff pastry (thawed according to package directions)
1 - 8oz. Philadelphia cream cheese (softened)
3 TBSP white sugar
1 3/4 cups Nestle's MILK chocolate chips
In a bowl add cream cheese and white sugar--beat well until mixed and smooth. Unfold one sheet of puff pastry--roll it out to a 10" x 14" rectangle. Spread HALF of the cream cheese mixture evenly over the puff pastry, leaving a 1" border all the way around without cream cheese. Sprinkle HALF of the milk chocolate chips over the cream cheese mixture. Start on the long side of the pastry and roll the whole pastry into a log. Spray a little Pam on the final edge so it will stick together to the log. Place the log on a cookie sheet. Repeat the above steps with the second sheet of puff pastry and place the log on the cookie sheet. Refrigerate the logs for 1 hour. Remove ONE log from the refrigerator and use a very sharp knife to cut 1" thick cookies. If you haven't used the whole log, return remaining log to refrigerator. Place the cookies on a greased cookie sheet. Bake at 375 degrees 20-25 minutes or until golden brown. Cool for 2 minutes, then place cookies on paper towels to cool completely. Repeat with remaining dough (but keep any extra dough refrigerated until you're ready for it).