Monday, September 22, 2014

Strawberry Shortcake Makeover

Don't you just love strawberry shortcake? It is so summery. So, why not re-imagine things and put the flavors into a different form? Well, here you go.

Strawberry Shortcake Cookie Bars


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)
1 3/4 cups chopped fresh strawberries


Heat oven to 375 degrees F. Line cookie sheet with cooking parchment paper.

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).

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

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

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

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.

Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.

To serve, cut into 5 rows by 3 rows to make 15 bars, or 6 rows by 3 rows to make 18 bars.

Source: Kraft recipes. You can find it here.

Notes: You could use any package of refrigerated sugar cookies. Just slice them and bake them according to package instructions. Also, this isn't a cookie bar that you are going to be able to pick up and walk around with as you nibble on it. These were pretty fragile for us and crumbled easily, but holy cow, they were tasty. Serve it in bowls or on small plates and plan to eat these with a fork or spoon, and you will be set.

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