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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Strawberry Shortcake Cookie Bars Recipe

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This recipe for Strawberry Shortcake Cookie Bars is from Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
2 packages (8 oz each) cream cheese, softened
1/4 cup sugar
1 envelope unflavored gelatin (1 tablespoon)
4 oz frozen (thawed) whipped topping (half 8-oz container) Save $
1 3/4 cups chopped fresh strawberries
Directions:
Directions:
1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.

2 Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from
cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1
hour.)

3 Meanwhile, line 11x7-inch pan with cooking parchment paper.

4 Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are
crumbled. Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in
bottom of pan to form crust.

5 In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add
gelatin; stir to combine.

6 With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream
cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.

7 Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate
at least 4 hours.
8 To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.
Number Of Servings:
Number Of Servings:
15
Preparation Time:
Preparation Time:
5 hours
Personal Notes:
Personal Notes:
If you're on a vegetarian diet, you can leave the gelatin out, but remember to refrigerate a little longer.
These bars can be easily frozen and served as ice cream bars on hot summer days.

 

 

 

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