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Strawberry Shortcake Cookie Bars

(4)
  4 reviews
  • 20 min prep time
  • 4 hr 40 min total time
  • 6 ingredients
  • 15 servings
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Celebrate summer with a chilled version of the classic layered dessert.

Roxana Yawgel Roxana Yawgel
June 18, 2014

Ingredients

1
package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
2
packages (8 oz each) cream cheese, softened
1/4
cup sugar
1
envelope unflavored gelatin (1 tablespoon)
4
oz frozen (thawed) whipped topping (half 8-oz container)
1 3/4
cups chopped fresh strawberries

Steps

  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2 Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1 hour.)
  • 3 Meanwhile, line 11x7-inch pan with cooking parchment paper.
  • 4 Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are crumbled. Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in bottom of pan to form crust.
  • 5 In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.
  • 6 With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.
  • 7 Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.
  • 8 To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.
  • 1 Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 2 Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1 hour.)
  • 3 Meanwhile, line 11x7-inch pan with cooking parchment paper.
  • 4 Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are crumbled. Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in bottom of pan to form crust.
  • 5 In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.
  • 6 With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.
  • 7 Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.
  • 8 To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.

Expert Tips

If you're on a vegetarian diet, you can leave the gelatin out, but remember to refrigerate a little longer.

These bars can be easily frozen and served as ice cream bars on hot summer days.

Nutrition Information

No nutrition information available for this recipe
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