An easy prep dessert that tastes like pumpkin pie and cheesecake. Irresistibly yummy!
Use leftover cookie dough to make small cookies to use as a garnish. For each cookie, shape 1/2 teaspoon dough into ball; place on ungreased cookie sheet. Bake at 350°F 6 to 8 minutes or until edges are very light golden brown. Cool 1 minute before removing from cookie sheet. Place one cookie in each dollop of whipped cream.
You can sprinkle a few chopped pecans on the whipped topping, and omit the cookie garnish. Use the remaining dough to bake cookies as directed on package.
If you don’t have pumpkin pie spice, you can use 1 1/4 teaspoons ground cinnamon, 3/4 teaspoon ground ginger and 1/4 teaspoon ground nutmeg.
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