Marie Wisman'S Stuffed Pickles - cooking recipe

Ingredients

kosher dill pickles
Kraft Old English Cheddar cheese spread

Preparation

Slice ends off of pickles.
With apple corer, core out insides of pickles, leaving approximately 1/2-inch hole.
Be careful not to split the sides.
Dry center of pickles out with strips of paper towels.
(If you have time, you can leave the towels in the pickles overnight in the fridge.)
Once the insides are dry, remove towels and stuff with cheese a little at a time so you don't split the sides.
Once the insides are full, place back into the fridge until the cheese sets, about an hour.
When you are ready to serve, just slice them.
One pickle equals about 6 to 8 slices.