Tuesday, July 9, 2013

Another Boomer Approved Dessert!

Whenever we have dinner at the Boomsmas – we try to share the making of the meal.  This past time – they made dinner – we brought dessert.  I asked Matt if he had any suggestions.  Nope.  I know he can be kind of picky sometimes (no dude… you can… seriously!) so I figured chocolate was the way to go.  He assured me it didn’t need to be chocolate.
This dessert is one I’ve been asked to bring to several Derksen events so I figured – it was worth a go.  It was another Boomer Approved Dessert.  I think he and Andy each ate about 4 -5 squares each! 
The bars are easy to make – package mix sugar cookies, melt some white chocolate and mix with some cream cheese, make a little strawberry pie filling for the top.  Easy and delicious!   Perfect for hot summer nights – a cool refreshing dessert.
Strawberries and Cream Dessert Squares
What you need!

1 pouch (1 lb 1.5 oz) sugar cookie mix  
1/2 cup butter or margarine, softened  
1 egg 
1 cup white vanilla baking chips (6 oz)  
1 package (8 oz) cream cheese, softened 
4 cups sliced fresh strawberries
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
10 to 12 drops red food color, if desired  

Make it!
Heat oven to 350°F. Spray bottom only of 15x10x1- or 13x9-inch 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 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.
In 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 while making topping.
In small bowl, crush 1 cup of the strawberries. In 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.

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