Open the cookie bags and fold the tops of the bags over the sides.
Add the cream cheese to a medium bowl and stir with a spatula until smooth and fluffy. Stir in the sour cream, confectioners' sugar and salt. Fold in the cookies, then divide the mixture among the cookie bags. Seal each bag with a paper clip. Refrigerate at least 8 hours and up to overnight. Top with the cherry pie filling before serving.
Tools You May Need
Copyright 2019 Television Food Network, G.P. All rights reserved.
Tools You May Need
Price and stock may change after publish date, and we may make money off
these links.