Ingredients
1
roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
2
packages (8 oz each) cream cheese, softened
1/4
cup sugar
1
cup strawberry topping (from an 11.75-oz jar)
2
eggs
1
container (16 oz) frozen whipped topping, thawed
4
to 6 drops red food color, if desired
Fresh berries, if desired
Preparation
Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
Bake 30 to 35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools.
In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set. To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and refrigerate any remaining dessert.
