Strawberry Cream Squares (Mary C.)

Crust

1, 1 lb 1.5 oz sugar cookie mix pouch
1/2 c butter, softened
1 egg

Heat oven to 350° F. Spray bottom only of 15 x 10 x 1″  or 13 x 9″ pan with cooking spray. In large bowl stir cookie mix, butter and egg until soft dough forms. Press evenly in bottom of pan. Bake 15 – 20 min or until light golden brown. Cool completely, about 30 min. Spread filling over crust. Refrigerate while making topping.  Spoon topping over filling. Refrigerate 1 hour or until set; serve within 4 hours. Store covered in refrigerator.

Filling

1 c white vanilla baking chips
1 8 oz pkg cream cheese, softened

In small microwavable bowl, microwave baking chips uncovered on HI 45 – 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.

Topping

4 c strawberries
1/2 c sugar
2 T cornstarch
1/3 c water
10 – 12 drops red food color (opt)

In small bowl, crush 1 c of the strawberries. In 2 qt saucepan, mix sugar and cornstarch. Stir in crushed strawberries and water. Cook over medium heat, stirring constantly until mix boils and thickens. Stir in food coloring if using. Cool 10 min. Gently stir in remaining 3 c strawberries.

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