I found this recipe at the Pillsbury website. I wanted to make this for dessert for Easter dinner for the kids. I didn't think they would enjoy the carrot cake I was making because it was all full of, um....carrots.
As it turns out, I'm the only one who's eaten any of it so far. And I ate some carrot cake too. This could be a problem.
INGREDIENTS 1roll (16.5 oz) Pillsbury® refrigerated sugar cookies 2cups miniature marshmallows 1cup spring-colored candy-coated chocolate candies 1/2cup spring-colored miniature jelly beans Spring-colored decors or candy sprinkles
DIRECTIONS 1.Heat oven to 350°F. Line 12-inch pizza pan with foil; grease foil with shortening. (I just used a disposable pizza pan) Cut cookie dough into 1/4-inch slices; arrange evenly in pan. With floured fingers, press slices to form crust.
2.Bake 16 to 20 minutes or until deep golden brown. Immediately sprinkle marshmallows evenly over warm base. Bake 1 to 2 minutes longer or until marshmallows just begin to puff. Cool 5 minutes.
3.Use foil to lift crust from pan. Carefully remove foil from crust; place crust on serving platter or tray. Sprinkle with remaining ingredients. Cut into wedges or squares.
I *strongly*recommend if you make this to put the pizza pan on a cookie sheet as the cookie dough tends to puff way up and bubble over. Most of you would have had sense enough to do this anyway, but not everyone would. Like me, for example.