How to Make Ultimate Strawberries & Cream Dessert Squares

Hello everybody, it is John, welcome to my recipe page. Today, we’re going to prepare a special dish, strawberries & cream dessert squares. One of my favorites. For mine, I will make it a bit tasty. This is gonna smell and look delicious.

Strawberries & Cream Dessert Squares is one of the most popular of current trending foods on earth. It is easy, it is quick, it tastes yummy. It is enjoyed by millions every day. Strawberries & Cream Dessert Squares is something that I’ve loved my entire life. They’re fine and they look fantastic.

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

The ingredients needed to make Strawberries & Cream Dessert Squares:

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

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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