Cookies & Cream Cinnamon Croissants
INGREDIENTS PREP: Item 17315* - 16 ea. Pillsbury Freezer-to-Oven Chocolate Croissant Dough Item 40071 - 1 tbsp. Cinnamon Item 40981 - 2 tbsp. Granulated Sugar COOKIES & CREAM MOUSSE: Item 20512 - 1/4 bag Yoplait ParfaitPro Lowfat Vanilla Yogurt Item 11955 - 4 1/2 cups Non-dairy whipped topping Item 40657 - 3/4 cup Cream-filled chocolate sandwich cookies, crushed DIRECTIONS
PREP: Place croissants on a parchment-lined sheet pan, shiny side up; sprinkle evenly with cinnamon sugar. Bake croissants as indicated on the package; allow to cool for 1 hour. Slice cooled croissants in half, lengthwise. COOKIES & CREAM MOUSSE: Add yogurt and whipped topping to a large stainless mixing bowl; mix with a wire whisk until the mixture is light, airy, and well-blended. Fold in crushed chocolate sandwich cookies until combined; transfer to an air-tight container and refrigerate until needed. ASSEMBLY: Remove the tops of the croissants and add a #16 scoop of Cookies and Cream Mousse to the bottom piece. Replace the top piece and serve immediately.
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