Strawberries & Cream Dessert Squares Crust 1 pouch Betty Crocker® sugar cookie mix 1/2 cup butter or margarine, softened 1 egg Filling 1 cup (6 oz.) white vanilla baking chips 1 pkg. (8 oz) cream cheese, softened
Topping 4 cups sliced fresh strawberries 1/2 cup sugar 2 tbsp. cornstarch 1/3 cup water 10-12 drops red food color, optional Heat oven to 350° F. (175º C). Spray bottom only of 15x10x1" or 13x9" 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 - 25 minutes or until light golden brown. Cool completely, about 30 minutes. In small microwavable bowl, microwave baking chips uncovered on High 45 - 60 seconds, or until chips are melted and can be stirred smoothly. In medium bowl, beat cream cheese with mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping. Topping: In small bowl, crush 1 cup strawberries. In 2-qt. 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 coloring. 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. Makes 20 servings __._,_.___ _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
