Sunday, June 21, 2015

Raspberries & Cream Patriotic Dessert Squares


I have always loved Holly's recipes at Life in the Lofthouse. She shared this one at The Country Cook. They're simple, easy to follow, and always scrumptious.
So when I saw this dish, using strawberries, I decided to turn it into a patriotic dessert. 

Perfect!

I used raspberries and blueberries instead of the strawberries that Holly used. My family  loved it!  And I didn't have to smash any berries because the raspberries break down easier. 

This wonderful dessert has a nice thick sugar cookie crust, melted white chocolate and cream cheese filling (are you drooling yet?) topped with a thickened fruit topping, then chilled for perfection. 

The base of the crust has to bake and then cool so you have to think ahead just a little. 

I served it to my family for Memorial Day weekend and we all REALLY loved it.  It was very good the next day too. 



RASPBERRIES & CREAM PATRIOTIC DESSERT SQUARES 

Base:

1 - 1# 5 ozs. bag sugar cookie mix
1/2 c. butter, room temp
1 large egg

Filling:

1 c. white chocolate chips
1 (8 ozs) cream cheese, softened

Topping:

3 c. cleaned raspberries, divided
1/3 - 1/2 c. white sugar
2 Tb. cornstarch
1/3 c. water

3/4 - 1 c. blueberries, washed and dried


Preheat oven to 350.  Spray 9" X 13" baking dish with cooking spray. In large bowl, combine cookie mix, butter and egg until smooth.  Press in bottom of prepared pan; bake 15 - 20 minutes or until golden brown.  Cool completely. 

In small glass bowl, microwave white chocolate chips for 45 - 60 seconds until melted; stir until smooth. Cool a few minutes. In medium bowl, beat softened cream cheese with electric mixer, then add melted chips and blend. Spread over cooled sugar cookie base; refrigerate while preparing topping. 

In medium saucepan, add 1 cup raspberries, along with sugar, cornstarch and water. Cook over medium heat, stirring constantly, until it comes to a boil and thickens. Remove from heat and cool 10 minutes. Fold in remaining raspberries, along with the blueberries; spread over cream cheese filling.  Cover and refrigerate at least 1 hour before serving.  Top with a few fresh blueberries if desired. And dollops of whipped cream!

Yield: 15 - 18 servings 


Linked to 
       Weekend Potluck
        Full Plate Thursday


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