No ratings yet
8
15 minutes
1 tbsp butter
2 (8 oz) blocks cream cheese, softened
2 heaping tbsp Jet-Puffed Marshmallow Creme
1 tsp vanilla extract
½ tsp ground cinnamon
1 lb fresh strawberries, diced
Caramel sauce, for drizzling
Chopped walnuts, for topping
Grease a cast iron skillet with the butter. Press the cookie dough into an even layer, covering the bottom of the skillet.
Bake for 10–12 minutes, or until the cookie is golden brown and fully cooked. Remove from the oven and let it cool completely.
While the cookie cools, prepare the topping by mixing the softened cream cheese, marshmallow creme, vanilla extract, and cinnamon in a large bowl until smooth and creamy.
Spread the cream cheese mixture evenly over the cooled cookie.
Top with the diced strawberries.
Drizzle with caramel sauce and sprinkle generously with the chopped walnuts.
Refrigerate for 30 minutes before slicing and serving.
placeholder
