STRAWBERRY SUGAR COOKIE BARS RECIPES

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STRAWBERRY SHORTCAKE COOKIE BARS RECIPE - PILLSBURY.COM



Strawberry Shortcake Cookie Bars Recipe - Pillsbury.com image

Celebrate summer with a chilled version of the classic layered dessert.

Provided by Roxana Yawgel

Total Time 4 hours 40 minutes

Prep Time 20 minutes

Yield 15

Number Of Ingredients 6

1 package (16 oz) refrigerated Pillsbury™ Ready to Bake!™ Sugar Cookie Dough (24 Count)
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:

  • Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  • 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.)
  • Meanwhile, line 11x7-inch pan with cooking parchment paper.
  • 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.
  • In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.
  • 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.
  • Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.
  • To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.

Nutrition Facts : Calories 310 , CarbohydrateContent 32 g, CholesterolContent 35 mg, FatContent 3 1/2 , FiberContent 0 g, ProteinContent 3 g, SaturatedFatContent 10 g, ServingSize 1 Serving, SodiumContent 210 mg, SugarContent 20 g, TransFatContent 0 g

STRAWBERRY-LEMONADE SUGAR COOKIE SHEET-PAN BARS RECIPE ...



Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars Recipe ... image

Fresh strawberries garnish a fluffy lemon curd topping that’s baked onto a sugar cookie crust for a sheet-pan dessert that tastes like springtime in every bite!

Provided by Pillsbury Kitchens

Total Time 1 hours 50 minutes

Prep Time 25 minutes

Yield 16

Number Of Ingredients 5

2 rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 jar (10 oz) lemon curd
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
4 cups chopped fresh strawberries (25 medium)
1 tablespoon finely grated lemon zest, if desired

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.
  • Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
  • When ready to serve, in medium bowl, beat lemon curd and whipped topping with spoon until blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in refrigerator.

Nutrition Facts : Calories 330 , CarbohydrateContent 51 g, CholesterolContent 25 mg, FatContent 2 1/2 , FiberContent 1 g, ProteinContent 2 g, SaturatedFatContent 6 g, ServingSize 1 Bar, SodiumContent 200 mg, SugarContent 23 g, TransFatContent 0 g

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