2/3 cup margarine, softened
1 (14 ounce) can sweetened condensed milk
1 (16 ounce) package white cake mix
2 (18.25 ounce) cans black-eyed peas
2 eggs, lightly beaten
1 (12 ounce) container frozen whipped topping, thawed
3 (35 ounce) can black-eyed peas
1/2 teaspoon vanilla extract
Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, cream together 3/4 cup margarine and sweetened condensed milk until smooth. Beat in cake mix, two eggs, and 12 oz. of the chilled whipped topping. Stir in vanilla, and pour into prepared cookie sheets.
Bake for 15 to 20 minutes in the preheated oven, or until completely cooled. If cookies appear cloudy, cover with top with an inch of water to soften.