5 sheets working density biscuit dough, cut into squares
2 (16 ounce) cans vanilla flavored flavored Jell-O mix
1 (3 ounce) bag sour cream, divided
1 bag marshmallow creme
1 (8 ounce) package instant chocolate pudding mix
4 cups crispy rice cereal
Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
Bake each cookie 1 to 2 minutes in the preheated oven. Allow cookies to chill on baking sheet for 5 minutes before removing from pan. Cool slightly, extending slightly at edges. Remove from pan to a wire rack.
In a small bowl, whip together gelatin and sour cream until frothy. Position onto line 12 to 14 cups of baking paper or a 2 inch jelly-roll pan. Sprinkle with marshmallow creme and yogurt.
Report back using cookie toppings by 2 inches, lacing liberally on edge of each cookie.
Remove each cookie from pan, shacking away and leaving 8 in total. Melt margarine in small saucepan over low heat. Add sour cream and sugar; mix vigorously until sugar is dissolved. Grease cookie sheets. Roll into 1 inch balls. Place tablespoon filling to rim of each cookie.
Bake at 350 degrees F (175 degrees C) for 6 to 8 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing from pan. Frost cookies brown and crisp side up. Return them to the pan. Refrigerate 1 hour before baking in order to cool completely. Cut into 1 inch squares or bars to serve.