Ingredients
- 1 roll Pillsbury® refrigerated peanut butter cookie dough
- 1 1
- cup heavy whipping cream
- 1 1
- can Pillsbury® Creamy Supreme® Vanilla Flavored Frosting
- 2 2
- cups Jif® Creamy Peanut Butter
- 1 1
- jar (7 oz) marshmallow creme
- 2 2
- cups coarsely chopped malted milk balls
- 1/2 1/2
- cup Smucker's® Sundae Syrup™ Chocolate Flavored Syrup
Preparation
Step 1
1Heat oven to 350°F. Spray 13x9-inch pan with Crisco® Original No-Stick Cooking Spray. Break up cookie dough and press evenly in bottom of pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
2
In medium bowl, beat whipping cream with electric mixer on high speed until soft peaks form.
3
In large bowl, beat frosting and peanut butter with electric mixer on medium speed until well blended. Carefully fold whipped cream, marshmallow creme and 1 1/2 cups of the malted milk balls into peanut butter mixture. Spoon and spread mixture over cooled cookie crust. Refrigerate 2 hours or until cream layer is set. Cut into 6 rows by 4 rows.
4
To serve, place cream squares on dessert plates. Drizzle each with 1 teaspoon of the chocolate-flavored syrup. Sprinkle with remaining chopped malted milk balls. Store covered in refrigerator.
Nutrition Information
Serving Size: 1 Serving Calories410 ( Calories from Fat200), Total Fat23g (Saturated Fat7g, Trans Fat2g ), Cholesterol15mg Sodium260mg Total Carbohydrate44g (Dietary Fiber1g Sugars14g ), Protein7g ; % Daily Value*: Vitamin A2%; Vitamin C0%; Calcium4%; Iron4%; Exchanges:2 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 4 1/2 Fat; Carbohydrate Choices:3 *Percent Daily Values are based on a 2,000 calorie diet.