Frosted Peachy Pinwheels a la Mode

By Tangie2010

Like the love child of a cobbler and a shortcake. And EVERYTHING tastes better with ice cream...

Ingredients

• 1/4 cup Cool Whip Free, thawed
• 3 tbsp. fat-free cream cheese, room temperature
• 2 tbsp. Splenda No Calorie Sweetener (granulated), divided
• 3/4 cup canned peach slices packed in juice, drained
• 1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
• 1/4 tsp. cinnamon
• 1 package refrigerated Pillsbury Crescent Recipe Creations Seamless Dough Sheet
• 4 cups fat-free vanilla ice cream (like Breyers Smooth & Dreamy Fat Free)

Details

Servings 8

Preparation

Step 1

Preheat oven to 375 degrees.

To make the frosting, combine Cool Whip, cream cheese, and 1 tbsp. Splenda in a small bowl. Mix until smooth and well blended. Refrigerate until chilled.

Halve peach slices lengthwise and set aside. In a small bowl, combine butter, cinnamon, and remaining 1 tbsp. Splenda; mix thoroughly and set aside.

Unroll dough sheet and lay it flat on a dry surface, with the short sides on the right and left. Spread evenly with butter mixture, leaving a 2-inch unbuttered border on the right side.

Evenly place peach slices vertically over the buttered dough. Starting with the left side, tightly roll dough and peach slices horizontally into a log; seal by pinching together the right edge and the roll itself. Slice into 8 pinwheels with a sharp serrated knife.

Spray a baking sheet with nonstick spray and evenly place pinwheels flat on the sheet with swirl sides facing up.

Bake for 15 minutes, or until golden brown. Allow to cool slightly.

Evenly distribute icing among the tops of the pinwheels. Just before serving, top each pinwheel with a 1/2-cup scoop of ice cream. Weeeee!!!