Giant School Bus Cookie

Beep, beep! Refrigerated cookie dough drives kitchen fun!

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  • prep time 40 min
  • total time 1 hr 15 min
  • ingredients 11
  • servings 16
 

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1
container (1 lb) vanilla creamy ready-to-spread frosting
1/4
teaspoon yellow food color
3
drops red food color
2
chocolate-dipped marshmallow creme-filled sandwich cookies
5
gummy fruit rings
Blue and red chewy fruit snack rolls (from 5-oz box)
Wafer cookies
Black decorating gel
2
licorice twists
Assorted candies (mini fruit-shaped candies and gumdrops)

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil so edges extend over 2 sides of pan. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press in bottom of pan. Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan, about 15 minutes.
  • 2 Use foil to lift cookie layer from pan; remove foil from cookie. Place cookie on large serving tray or foil-covered 14x10-inch sheet of cardboard. With long side facing you, cut 3 1/2x3-inch rectangle from upper right corner of cookie. (See photo.) Cut rectangle in half lengthwise; reserve for bus door.
  • 3 Reserve about 1/4 cup frosting. In small bowl, mix remaining frosting and food colors until well blended; spread frosting over cookie.
  • 4 Place sandwich cookies on bottom for wheels; use some of reserved frosting to attach gummy rings for hub caps. Cut blue chewy fruit snack roll to fit, and place on cookie for passenger window, windows on door, and driver's window; cut red and place for stop sign. Attach wafer cookies for driver and students' faces. Use remaining ingredients to decorate as shown in photo. Color very small amounts of reserved frosting for smiles, eyes and hair as desired.
  • 1 Heat oven to 350°F. Line 13x9-inch pan with foil so edges extend over 2 sides of pan. Cut cookie dough in half crosswise. Cut each section in half lengthwise. With floured fingers, press in bottom of pan. Bake 15 to 20 minutes or until edges are golden brown. Cool completely in pan, about 15 minutes.
  • 2 Use foil to lift cookie layer from pan; remove foil from cookie. Place cookie on large serving tray or foil-covered 14x10-inch sheet of cardboard. With long side facing you, cut 3 1/2x3-inch rectangle from upper right corner of cookie. (See photo.) Cut rectangle in half lengthwise; reserve for bus door.
  • 3 Reserve about 1/4 cup frosting. In small bowl, mix remaining frosting and food colors until well blended; spread frosting over cookie.
  • 4 Place sandwich cookies on bottom for wheels; use some of reserved frosting to attach gummy rings for hub caps. Cut blue chewy fruit snack roll to fit, and place on cookie for passenger window, windows on door, and driver's window; cut red and place for stop sign. Attach wafer cookies for driver and students' faces. Use remaining ingredients to decorate as shown in photo. Color very small amounts of reserved frosting for smiles, eyes and hair as desired.

EXPERT TIPS

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Expert Tips

Use a small resealable food-storage plastic bag to color and pipe 2 tiny amounts of frosting in different colors. Add a dab of frosting and 1 drop of a different food color to 2 different corners of the bag, and knead 1 corner at a time until color is even. Snip off a tiny corner so you can pipe a smile or other design!

String licorice can be used in place of the licorice twists and also would work well for outlining instead of the decorating gel.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving (Undecorated)
Calories
260
(
Calories from Fat
110),
% Daily Value
Total Fat
12g
12%
(Saturated Fat
3g,
3%
Trans Fat
3 1/2g
3 1/2%
),
Cholesterol
10mg
10%;
Sodium
150mg
150%;
Total Carbohydrate
36g
36%
(Dietary Fiber
0g
0%
  Sugars
26g
26%
),
Protein
1g
1%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
0%;
Calcium
0%;
Iron
2%;
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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