Simple Way to Prepare Quick Strawberries & Cream Dessert Squares

Hey everyone, it’s Drew, welcome to our recipe site. Today, I will show you a way to prepare a special dish, strawberries & cream dessert squares. It is one of my favorites food recipes. 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 favored of recent trending meals in the world. It is enjoyed by millions every day. It’s easy, it is fast, it tastes delicious. They are nice and they look fantastic. Strawberries & Cream Dessert Squares is something which I have loved my entire life.

To get started with this particular 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 it.

The ingredients needed to make Strawberries & Cream Dessert Squares:

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

Instructions 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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