Evelyn McIver
Buhler, Kansas
1 roll Pillsbury refrigerated sugar cookies (16.5 oz)
2 pkg. (8 oz. each) cream cheese, softened
1/4 c. sugar
1 c. strawberry topping
2 eggs
1 container (16 oz) Cool Whip, thawed
4-6 drops red food color, optional
Fresh berries for garnish
Heat oven to 350 degrees. Press cookie dough evenly into bottom only of ungreased 13×9 baking dish. If dough is too sticky, use floured fingers. In medium bowl, beat softened cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium high speed for about one minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan. Bake for 30-35 minutes or until center is set. Cool for one hour. Center will sink slightly as it cools. In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate for about 2 hours until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.
*Recipe note: Evelyn tweaked this recipe just a bit by FREEZING it before serving it. It was so light, luscious and refreshing! A perfect end to a delicious Birthday meal! Try it soon!
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