Strawberries & Cream Layer Cookies
- 8 ounces, weight Cream Cheese
- 1/4 cups Sugar
- 1/3 cups Plus 1/4 Cup Strawberry Topping, Divided
- 1 Egg
- 1 cup Fresh Strawberries
- 8 ounces, weight Cool Whip
- 6 Sugar Cookies
- Mix together cream cheese, sugar, and 1/3 cup strawberry topping. Then add the egg and beat for 2 minutes at medium speed until creamy. Pour into a greased muffin tin, but only fill 6 slots. Bake at 350u0b0F for 20 minutes or till set. Cool in pan 10 minutes then remove to cool further.
- In the meantime, slice up a handful of pretty strawberries. Fold the remaining 1/4 cup strawberry topping into the Cool Whip.
- Start assembling the layers: cookie, strawberry cheesecake, Cool Whip, fresh berries. Store in the fridge until you're ready to serve.
- Adapted from Pillsbury.
weight cream cheese, ubc, strawberry topping, egg, fresh strawberries, sugar cookies
Taken from tastykitchen.com/recipes/desserts/strawberries-cream-layer-cookies/ (may not work)