Ice Cream Cookie-Wiches

INGREDIENTS

• 1 roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies
• 2 cups frozen whipped topping, thawed
• 2/3 cup miniature marshmallows
• 1/2 cup peanut butter chips

DIRECTIONS

1. Heat oven to 350°F.
2. On ungreased cookie sheet, drop dough by rounded teaspoonfuls 2 inches apart. Bake 10 to 14 minutes or until golden brown. Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely.
3. In medium bowl, mix whipped topping, marshmallows and chips. Spread mixture about 1/2 inch thick on bottom side of 1 cookie. Place another cookie bottom side down on filling, pressing down lightly. Repeat with remaining cookies and filling. Place on large cookie sheet. Freeze until firm, about 4 hours. Wrap individually in foil or plastic wrap. Store in freezer.

Substitute your favorite cookie dough flavor for the chocolate chip cookies.