Strawberries & Cream Dessert Squares

I make this dessert all of the time. I usually just use my homemade strawberry jam for the topping, but was out of it when I made it this time. It is great either way, but I liked using up some of my awesome jam. This recipe is definitely a keeper!

Prep Time20

Cook Time15

Total Time35

Course: Dessert, Snack

Cuisine: American

Keyword: dessert squares, strawberries and cream, strawberry dessert

Servings: Squares

Author: Alyssa Rivers

Ingredients

1 (17.5-ounce) box Betty Crocker Sugar Cookie Mix, and ingredients called for on the box
½ cup butter
1 egg
1 cup white vanilla baking chips
1 (8-ounce) package cream cheese, softened
3 cups sliced strawberries
½ cup granulated sugar
2 tablespoons cornstarch
⅓ cup water

Instructions

Preheat oven to 350 degrees Fahrenheit. Spray a 15x10x1 or 9x13-inch baking dish with cooking spray.
Make the sugar cookie dough according to package directions. (Should call for butter and egg.) Press the dough down in the prepared pan evenly.
Bake for 15-20 minutes or until the edges are lightly golden brown. Cool completely.
Melt the white chocolate baking chips in the microwave in 30-second intervals, stirring well each time until the chocolate is all smooth.
In a mixer over medium speed, whisk together the cream cheese and melted baking chips.
Spread the cream cheese mixture over the cookie crust and refrigerate while making the topping.
Crush 1 cup of the strawberries in a small bowl. In a medium saucepan, mix together the sugar and cornstarch. Add the crushed strawberries and water to the saucepan.
Cook the strawberry mixture over medium heat, stirring constantly until the mixture starts to thicken and comes to a gentle boil. Remove from heat and let it cool for 10 minutes.
Gently stir the remaining 2 cups of sliced strawberries into the strawberry mixture and spread this over the top of the cookie crust and cream cheese layer.
Refrigerate for 1 hour or until set. Serve within 4 hours, or store in the refrigerator.

Nutrition

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