Ingredients
- Graham Cracker Sugar Cookie:
- 6 graham cracker squares
- 1 tube Pillsbury™ refrigerated sugar cookie dough
- Marshmallow Cheesecake Fluff:
- 8 ounces cream cheese, softened
- 13 ounces marshmallow fluff
- 8 ounces frozen whipped topping thawed
- Chocolate Ganache:
- 1/2 cup heavy whipping cream
- 1 tablespoon corn syrup
- 6 ounces semi-sweet chocolate, finely chopped
Preparation
Step 1
Preheat oven to 350°F. Line a 9x13-inch baking pan with non-stick foil or parchment paper.
GRAHAM CRACKER COOKIE: Break the graham crackers into very small pieces or large crumbs. Mix the graham crackers into the Pillsbury™ refrigerated Sugar Cookie Dough. Press into the pan. Bake for 20-24 minutes until lightly golden brown. Allow cookie to cool completely in pan.
MARSHMALLOW CHEESECAKE FLUFF: Beat cream cheese until light and fluffy. Add marshmallow fluff and beat to combine. Fold in the whipped topping. Spread over top of cooled cookie. Refrigerate while making chocolate ganache.
CHOCOLATE GANACHE: Stir together heavy whipping cream and corn syrup in a microwave safe bowl. Heat on high power for 45 seconds. Pour chopped chocolate into hot cream and let sit for 3 minutes. Stir until smooth. If needed, heat for 10 second increments, stirring after each until melted. Allow to cool for 15 minutes then pour over top of the marshmallow cheesecake fluff.
Freeze for at least 3 hours. Remove from freezer and cut into 16 sticks (1 inch wide wide by 6 1/2 inches long).