Name: Strawberries and Cream Dessert Squares (Cookie Mix)
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 20 bars, 20 serving(s)
Ingredients: 1 (17 1/2 ounce) package betty crocker sugar cookie mix; 1/2 cup butter or 1/2 cup margarine, softened; 1 egg; 1 cup white vanilla baking chips (6 oz); 1 (8 ounce) package cream cheese, softened; 4 cups sliced fresh strawberries; 1/2 cup sugar; 2 tablespoons cornstarch; 1/3 cup water; 10 -12 drops red food coloring, if desired

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Recipe by Mom2Rose

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Strawberries and Cream Dessert Squares (Cookie Mix) created by Dreamgoddess

Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix.

Ready In:: 2hrs 30mins
Serves:
Yields:
Units:

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ingredients

Crust
1 (17 1/2 ounce) package betty crocker sugar cookie mix
¹⁄₂ cup butter or 1/2 cup margarine, softened
1 egg
Filling
1 cup white vanilla baking chips (6 oz)
1 (8 ounce) package cream cheese, softened
Topping
4 cups sliced fresh strawberries
¹⁄₂ cup sugar
2 tablespoons cornstarch
¹⁄₃ cup water
10 -12 drops red food coloring, if desired

directions

Heat oven to 350°F
Spray bottom only of 15x10x1 or 13x9-inch pan with cooking spray.
In large bowl, stir cookie mix, butter and egg until soft dough forms.
Press evenly in bottom of pan.
Bake 20 to 25 minutes or until light golden brown.
Cool completely, about 30 minutes.
In small microwavable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth.
In medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
Stir in melted chips until blended.
Spread mixture over crust.
Refrigerate while making topping.
In small bowl, crush 1 cup of the strawberries.
In 2-quart saucepan, mix sugar and cornstarch.
Stir in crushed strawberries and 1/3 cup water.
Cook over medium heat, stirring constantly, until mixture boils and thickens.
Stir in food color.
Cool 10 minutes.
Gently stir in remaining 3 cups strawberries.
Spoon topping over filling.
Refrigerate 1 hour or until set; serve within 4 hours.
Store covered in refrigerator.

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RECIPE MADE WITH LOVE BY

@Mom2Rose

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@Mom2Rose

Contributor

"Looking for that new dessert to wow a crowd? It's the one that you'll make over and over, and everyone asks for the recipe? Try this one, made easier with a cookie mix."

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review by Beth A.

9/10/2011

The first time I made this, I used a 15x10x1-inch jelly roll pan, but next time I think I'll try the 9x13. Just personal preference. Top with a dollop of whipped cream - Yummy!!

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photo by Dreamgoddess

5/20/2010

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photo by Dreamgoddess

5/20/2010

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review by Dreamgoddess

5/20/2010

This was a fabulous dessert! The flavor was divine and will be made often at my house. Made for French Tart's Rhapsody in Rouge! in the French forum.

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review by LoveToBake67

6/1/2009

I made this in a 9x13 pan, which left the crust just a little thick for my personal taste, but this is a very good dessert. After slicing the strawberries I put a layer of them over the filling. Instead of making a glaze I bought Strawberry glaze ( produce section) and poured it over the strawberries. Next time I will make it in a 15x10 pan. Thank you for sharing this lovely dessert.

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