Cherry Cheesecake Skillet Cookie Pie
Total Time: 30 minutes
- Prep: 5-10 minutes
- Cook: 12-15 minutes
- 1 16.5 oz Pillsbury® sugar cookie dough
- 1 cup flour
- 8 oz cream cheese (room temperature)
- 7 oz marshmallow creme
- 1 21 oz can cherry pie
- 1/2 cup Pillsbury® Vanilla Frosting
Preheat oven to 350 degrees F.
- Mix cookie dough with flour
Heat 10 inch cast iron skillet over high heat for 2-3 minutes or until heated.
Remove pan from heat and press cookie dough into pan with the back of a spoon.
Bake for 12-15 minutes or until lightly golden on edges.
Allow cookie to cool completely.
Mix room temperature cream cheese and marshmallow creme together in bowl with mixer until smooth and creamy, this is the cheesecake filling.
Place frosting into a piping bag with a large star tip and pipe around the edge of the cookie.
Spread the cheesecake mixture from the center to the frosted edge.
Place the cherry pie filling on top of the cheesecake mixture.
Decorate with slivered almonds.