Ingredients: |
Ingredients: Crust
1 pouch Betty Crocker sugar cookie mix (see note)
1/2 cup butter or margarine, softened
1 egg
cooking spray
Filling
1 cup white vanilla baking chips (6 oz.)
8 oz. cream cheese, softened
Topping
4 cups fresh strawberries, sliced
1/2 cups sugar
2 tbsp. cornstarch
1/3 cup water
10-12 drops red food color, if desired
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Directions: |
Directions:1. Heat oven to 350º. Spray bottom only of 13x9-inch pan with cooking spray.
2. In large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 20-25 minutes until light golden brown. Cool completely, about 30 minutes.
3. In small microwavable bowl, microwave chips uncovered on high 45-60 seconds or until chips are melted and smooth, when stirred.
4. 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.
5. 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.
6. 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.
Vera made this late afternoon the day before and served it at noon the next day. It was fine.
When I made it, stored the leftovers in the refrigerator very tightly wrapped with plastic wrap for several days and it was good to the last drop. Not as good as the first day, but very good. |
This recipe for STRAWBERRIES & CREAM DESSERT SQUARES is from