Ingredients:

  • 1 cup (130g) Mini CHIPS AHOY! Cookies
  • 1 cup (110g) OREO Thins Bites
  • 1 cup (150g) NUTTER BUTTER Cookie Bites
  • 1 cup (120g) Gluten-Free Snowball Cookies
  • 1 cup (150g) fresh strawberries, halved
  • 1/2 cup (75g) fresh blueberries
  • 1/2 cup (60g) fresh raspberries
  • 4 oz (115g) softened cream cheese
  • 2 tbsp (30g) powdered sugar
  • 4 oz (115g) chocolate-hazelnut spread
  • 4 oz (115g) marshmallow creme

Instructions:

  1. Place three small ramekins in a staggered triangular formation on a large wooden charcuterie board to create a natural flow.
  2. Fill the ramekins: mix the softened cream cheese with powdered sugar for the first, fill the second with chocolate-hazelnut spread, and the third with marshmallow creme. Level the tops with a spoon.
  3. Create 'cookie rivers' by clustering cookies in curved lines between the bowls. Start with the Nutter Butter cookies, then flow the OREO Thins and Mini Chips Ahoy! around them, leaving small gaps to maintain color distinction.
  4. Fill remaining empty spaces by tucking in the halved strawberries, blueberries, and raspberries, focusing on placing them where there are concentrations of brown cookies to provide visual contrast.