32 fl. oz. (1 qt.) whole dill pickles
4 oz. dried beef, sliced
8 oz. Philadelphia cream cheese, softened

1. Drain juice from pickles and pat dry with a paper towel.

2. Cut cream cheese into 10 squares.

3. Take a square of cream cheese and smear around a pickle (this is messy) !

4. Wrap 1 piece of dried beef around the pickle with cream cheese.

5. After all pickles are prepared, refrigerate about 1 hour, then slice into approximately 4 to 5 slices for each pickle.