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Ingredients:

• 1 container of Pillsbury Grands Flaky Layers Biscuits
• Cheesecake filling
• Oil for frying
• Caramel topping (I used Sea salt caramel syrup)
• 10 crushed Graham cracker

Cheesecake filling:

• 1 pack soften cream cheese
• 7 oz jar marshmallow fluff
• 8 small tub Cool Whip
• a teaspoon of lemon zest (or two, if you like more lemon flavor yumm!)

Directions:

1. First prepare the filling and store it in the fridge
2. Mix cream cheese and marshmallow fluff until smooth.
3. Fold in Cool Whip and lemon zest and refrigerate
4. Heat the oil to 350 F
5. Fry up each biscuit until they’re golden on each side…
6. let cool before filling without complete
7. Place the filling on one sleeve and generously fill each cookie, place much filling in each
8.  Place the caramel sauce like a waterfall on these beauties!
9. And graham cracker crumbs rain….Enjoy with coffee or tea .. or any preferred