DOUGH:

1/2 of 8 oz. pkg. cream cheese
1 c. butter
2 c. sifted flour

Combine cheese and butter with fork. Stir in flour until blended and dough is formed. Knead into a large bowl, and chill several hours or overnight.

FILLING:

1 lg. pkg. chocolate chips
1/2 c. nuts
1 can Eagle Brand condensed milk

Heat chocolate over hot water until melted. Add milk, stir, then add nuts. Leave filling over double boiler but remove from heat. Cut dough in 3 parts. Keep remainder in refrigerator as you work with one section at a time. Roll out a rectangle about 6 x 8 x 1/2 inch.

Spoon 1/3 filling down the center. Fold over the sides to form a tube, lapping the seam in the center. Place seam side down on a cookie sheet. Bake at 375 degrees for 20 to 30 minutes.

When cool, glaze and add sprinkles. Slice cookies as needed.

GLAZE:

1 c. confectioners' sugar
5-6 tsp. milk

Mix together and spread on cookies.