Steps to Make Favorite Strawberries & Cream Dessert Squares

Hello everybody, it’s Jim, welcome to my recipe site. Today, we’re going to make a distinctive dish, strawberries & cream dessert squares. It is one of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.

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Strawberries & Cream Dessert Squares is one of the most well liked of current trending foods in the world. It is simple, it is fast, it tastes yummy. It is appreciated by millions every day. Strawberries & Cream Dessert Squares is something that I’ve loved my entire life. They are nice and they look fantastic.

To get started with this particular recipe, we must first prepare a few ingredients. You can have strawberries & cream dessert squares using 13 ingredients and 3 steps. Here is how you cook that.

The ingredients needed to make Strawberries & Cream Dessert Squares:

1. Take CRUST:
2. Get pouch (1 lb. 1.5 oz) betty crocker sugar cookie mix
3. Prepare butter or margarine, softened
4. Make ready egg
5. Take FILLING:
6. Make ready white vanilla baking chips (6 oz.)
7. Take cream cheese, softened
8. Prepare TOPPING:
9. Make ready sliced fresh strawberries
10. Take sugar
11. Get cornstarch
12. Make ready water
13. Prepare to 12 drops red food color, if desired

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Steps to make Strawberries & Cream Dessert Squares:

1. Heat oven to 350℉. Spray bottom only of 15 x 10 x 1 or 9 x 13 pan with cooking spray. In a large bowl, stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
2. In a small microwavable bowl, microwave baking chips uncovered on high 45 to 60 seconds or until chips are melted and can be stirred smooth. 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 whie making topping.
3. In a small bowl, crush 1 cup of the strawberries. In a 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. 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. Store covered in refrigerator. Makes 20 servings.

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