A bit more work than ripping open the plastic wrap around a Moon Pie, but so worth the extra effort! This dessert is simple enough for a weeknight but impressive enough to wow party guests.
Each layered stick combines a graham cracker-speckled sugar cookie crust with lusciously creamy, sinfully sweet, marshmallow cheesecake fluff, and silky-smooth dark chocolate ganache. With each bite you’ll enjoy all the flavors you know and love in a Moon Pie in a new and exciting way.
To keep this recipe simple, you’ll use a tube of Pillsbury refrigerated sugar cookie dough as a base for the first layer.
Start by breaking up some graham crackers and mixing the small pieces and large crumbs into the cookie dough.
Then spread it out into a 9x13-inch baking pan and pop it in the oven.
Don’t you just love the smell of cookies baking? When the aroma has filed the kitchen and the cookie looks lightly golden brown, pull it out and allow it to cool, while you get busy making the marshmallow fluff filling.
It takes mere minutes to whip the cream cheese, marshmallow fluff and whipped topping together. Then it’s time to spread it out over top of the cookie before popping it in the fridge while you make the chocolate ganache, which you’ll pour over top of the bright white filling.
To make this dessert look a bit unique, you can cut it into long, thin sticks. To do that, you’ll want the marshmallow cheesecake layer to be really firm, so pop the whole pan into the freezer for a few hours, until all the layers firm up.
Then remove it and cut it into sticks or squares, whatever you prefer.
You can serve the sticks frozen, allow them to thaw a bit so the cheesecake and chocolate layers soften up, or refrigerate them for several hours or days until you are ready to serve the dessert.
Frozen, refrigerated, or room temperature, it’s all good. Any way you serve this dessert, I know you’ll love it.