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Cookies and Cream Pinwheels


1 Tenderflake® Deep Dish Pie Shell thawed

1 cup (250 mL) of Vanilla Rice Puffed Cereal

1 cup (250 mL) of Mini Cream filled chocolate cookies chopped into pieces

1 cup (250 mL) of Marshmallow fluff

¼ cup (60 mL) of white chocolate chips


  1. Pre-heat oven to 350F. (176C). Line a baking tray with parchment paper.
  2. In a large mixing bowl stir together cereal, marshmallow fluff and chocolate chips until fully combined.
  3. Remove pie from the foil pie plate and place onto a lightly floured surface; use a lightly floured rolling pin to flatten pastry.
  4. Evenly spread cereal mixture onto pastry. Sprinkle cookies over top. Starting from the side closest to you, begin rolling pastry tightly into a cylindrical tube. Chill in the freezer for 5 minutes.
  5. Using a serrated knife cut the log into ½ inch rounds. Transfer rounds to lined baking tray.
  6. Bake for 10-15 minutes until edges are lightly golden. Let rest for 5 minutes and transfer cookies to a cooling rack.

*Tip use wet hands to keep cereal from sticking to hands.

Prep Time: 
15 minutes
Cook Time: 
10 minutes
Total Time: 
25 minutes

Cookies and Cream Pinwheels

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