Cookies and Cream Pinwheels

Recipes

Cookies and Cream Pinwheels

  • SERVES:
    Servings
    12
  • PREP TIME:
    Prep Time
    15
    minutes
  • BAKE TIME:
    Cook Time
    10
    minutes
  • TOTAL TIME:
    Total Time
    25
    minutes

ingredients

  • 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

directions

  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 œ 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.
  7. Tips: *Tip use wet hands to keep cereal from sticking to hands.