1 (8 oz.) pkg. cream cheese
1 tbsp. half & half
1/4 c. soft butter
1 (15 oz.) pkg. white creamy frosting mix
1 tsp. peppermint extract
Food coloring (as desired)

Combine the cream cheese, half and half and butter in a heavy bottomed saucepan. Stir over low heat until the cheese mixture is soft, creamy and the butter is melted. Blend in the frosting mix and stir to blend well. Add the peppermint extract and food coloring of your choice. (You may divide the batch to make 2 or 3 different colors.) Roll the mixture into balls or drop by teaspoonfuls onto a wax paper-lined cookie sheet. Press with a fork or stamp with a cookie stamp for a decorative design, as desired. Let the mints stand, uncovered, at room temperature until firm and the outside is dry. Inside should still be creamy.