8 oz (1 block) cream cheese, softened (you may use a good non dairy sub or goat cheese)
1/2 c (1 stick) unsalted butter or df margarine, softened
1 egg (you may use chia gel or flax gel instead)
1 1/2 tsp vanilla
3/4 c Better Batter Corn-Free Powdered Sugar
1 bag white chocolate peppermint Hershey’s kisses (you may use a vegan or nondairy alternative)
NOTE: The Hershey Kisses will melt and partially lose their shape. I used a toothpick to gently smooth down the top. Let chocolate re-solidify completely before stacking and storing in an air tight container for up to a week.
Adapted from Paula Deen recipe