1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Cookies and Crème
1 tub (7 oz) marshmallow fluff
1 cup frozen whipped topping, thawed
1 tub (16 oz) Betty Crocker™ Hershey's™ Frosting Milk Chocolate
½ to 3/4 cup chocolate jimmie sprinkles
10oz light cocoa candy melts, melted
½ cup yellow sugar
½ cup orange sugar
½ cup red sugar
9 lollipop sticks
Black food coloring marker
Preheat oven to 375º F and line two 10 x 15-inch baking pans with non-stick tin foil or parchment paper.
In a large mixing bowl, beat eggs with an electric mixer on high speed until thick and lemon-colored, about 6 minutes. Add cake mix, milk, sour cream, and oil. Beat on low speed for 30 seconds, then on medium speed for 1 minute.
Spread half of the batter into each of the two pans.
Bake for 10-12 minutes. To tell if the cake is done, press a finger on top of the cake, and the cake should spring back.
While the cakes are baking, sprinkle cocoa powder over two clean kitchen towels. Remove cakes from oven and immediately flip one onto each kitchen towel. Peel away tin foil or parchment paper.
While cake is still hot, carefully roll up cake and towel from narrow end, and allow cakes to cool for 30 minutes.
Beat Betty Crocker™ Hershey's™ Cookies ‘n’ Cream Frosting with marshmallow cream. Add whipped topping, and unroll cakes and spread half of the filling over each cake.
Roll cakes up into logs.
Spread chocolate frosting over the outside of each cake roll. Sprinkle chocolate jimmies over cakes.
Dip 9 marshmallows in water, dab dry with paper towels, roll in yellow sugar. Repeat by dipping 9 marshmallows in orange sugar.
Cut one marshmallow in half, and another into thirds. Dip these pieces and 9 other marshmallows in red sugar. Skewer 1 red, 1 orange, and one yellow marshmallow onto 5 lollipop sticks.
Create two skewers with a 1/3 red marshmallow and a red, orange, and yellow marshmallow. Then create two skewers with 1/2 red marshmallow and a red, orange, and yellow marshmallow.
Set cake rolls on serving dishes. Arrange 9 marshmallow pops into a half circle around the top part of the cake rolls using the larger pops at the base of the half circle.
Pipe candy melts into two 4-inch circles and 4 wings onto parchment paper. Freeze for 5 minutes until set.
Pipe 4 feet and sprinkle while wet with orange sugar. Pipe 2 wattles and immediately sprinkle with red sugar.
Cut a marshmallow into two triangle beaks. Roll in water, dab in paper towels, and roll in orange sugar. Cut the final marshmallow in half, and draw pupils onto each marshmallow using a black food coloring marker.
Attach 2 eyes, 1 beak and 1 wattle to each chocolate head using any remaining candy melts or frosting. Then attach the head, two wings and two feet to each turkey.
Betty Crocker™ green, red, orange and yellow sugars
¾ cup Betty Crocker™ Whipped fluffy white frosting (from 12-oz container)
M&M's™ minis chocolate candies
Betty Crocker™ red or orange decorator icing (from 4.25-oz tube) or gel (from 0.68-oz tube)
Heat oven to 375°F. In medium bowl, stir cookie mix, flour, butter and egg until soft dough forms.
On lightly floured surface, roll dough about 1/4 inch thick. Cut with 3- to 3 1/2-inch round cookie cutter to make 18 rounds. Place 9 rounds 1 inch apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 30 minutes.
Meanwhile, to make “turkey feathers,” cut each of remaining rounds into 6 equal wedges. Place 9 wedges 1 inch apart on ungreased cookie sheet. Sprinkle remaining 45 wedges with colored sugars as desired. Place 1 inch apart on cookie sheet.
Bake wedges 7 to 9 minutes or until light golden brown around edges. Cool 2 minutes before removing from cookie sheet to cooling rack. Cool completely, about 15 minutes.
Spread frosting on round cookies. Place undecorated and decorated wedges on cookies as shown in photo. Add candy-coated candies for eyes; draw feet with icing as shown in photo.
1 cup natural creamy peanut butter (warm in the microwave to get it extra smooth and drippy)
3/4 cup date sugar
1/4 cup unsweetened soy milk
1 teaspoon vanilla bean powder
10 oz chocolate sandwich cookies (I used Oreo’s)
½ cup vegan butter, melted
Pulse chocolate cookies in a food processor until they form fine crumbs.
Pour in melted vegan butter and pulse until fully combined.
Press crust into 3 mini pie tins and freeze for 10 minutes while making the filling.
Combine the tofu, peanut butter, date sugar, soy milk, and vanilla in a food processor or blender and blend until smooth.
Spoon into the pie shell. Refrigerate at least 2 hours before serving.
Drizzle with chocolate sauce and extra peanuts, if desired.
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From no-bake turkey cookies to pumpkin tres leches, caramel apple crisp to decadent chocolate and peanut pudding pie, this year's menu is something will be raved about for years to come. Scroll through above to see what we're making this Thanksgiving.
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