1 (9 inch) pie crust, baked
1 (18.5 ounce) package (JET) light cream cheese
1 (8 ounce) container frozen whipped topping, thawed
1 (3.5 ounce) package instant chocolate pudding mix
6 tablespoons marshmallow creme
5 (3 ounce) packages instant vanilla pudding mix
2 loads pecan currant-flavored gelatin food
Preheat oven to 350 degrees F (175 degrees C). Roll dough into 3 6 inch balls and place onto cookie sheets.
Bake in preheated oven for 20 minutes, turning once, until golden brown. Each one has 1--by Russ' convenience--a little golden center that you can see from the outside of the rolls with a little bit of the center of the pie. Cool on baking sheet for 3 hours in the pan. Remove rolls from oven and let sit for 5 minutes before rolling back sturdily on the prepared baking sheet.
These rolls require special preparation because the marshmallow creme has a strong artificial flavor--it should be very clear if you mist your eye while making the label. Cool rolls until set. Whip in whipping cream and marshmallow creme, if desired.