Note from the chef: I made this delightful and DELICIOUS dessert for Mother’s Day this year. My family loved it and if you like strawberries, you might want to make it for your family, too!
1 lb pouch Betty Crocker sugar cookie mix
½ cup butter, softened
1 large egg
1 cup white chocolate chips
1 8-ounce package cream cheese, softened
3 cups sliced fresh strawberries
½ cup granulated sugar
2 Tablespoons cornstarch
1/3 cup water
Preheat oven to 350°
Spray the bottom of a 9 x 13 inch baking pan with non-stick cooking spray.
In a large bowl, mix together the cookie mix, butter and egg until a dough forms. Press dough into the bottom of the baking dish. Bake for 15-20 minutes or until light golden brown.
Remove from oven and let cool completely.
In a small microwave-safe bowl, microwave white chocolate chips for 45 to 60 seconds or until chips are melted. Stir until smooth.
In a medium bowl, beat cream cheese with an electric mixer until smooth. Stir in the melted chocolate chips.
Spread this mixture evenly over the cooled sugar cookie crust. Refrigerate while making the topping.
In a small bowl, crush 1 cup of the strawberries.
In a 2-quart saucepan, add the 1 cup of crushed strawberries, sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens.
Remove from the heat and let cool 10 minutes. Gently fold in remaining strawberries. Spoon over the filling. Cover and refrigerate 1 hour or until set.