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On an ungreased baking sheet, smooth the refrigerated cookie dough into a single layer approximately 1/4 inch thick. Bake in the preheated oven 10 - 12 minutes, or until lightly browned and the center is no longer doughy. Set aside to cool.
In a medium bowl, blend the marshmallow cream and cream cheese. Spread the mixture over the cooled crust crust. Top with sliced fruit of your choice. Chill in the refrigerator until serving.
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