| 1 | pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix |
| 1/3 | cup butter or margarine, melted |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 1 | egg |
| 2 | packages (8 oz each) cream cheese, softened |
| 3/4 | cup sugar |
| 1 | teaspoon vanilla |
| 2 | eggs |
| 3/4 | cup strawberry spreadable fruit |
| 1. | Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray. |
| 2. | In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes. |
| 3. | In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan. |
| 4. | Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator. |
| In step 2, bake crust 18 to 21 minutes. In step 3, bake 30 to 35 minutes. |
|
| Add a new shape to your cookie tray. Cut bars diagonally in half to make triangles. |
Nutrition Information:
180 ( 80); 9g ( 5g, 1g); 40mg; 100mg; 22g ( 0g, 16g); 2g 6%; 0%; 0%; 2% 1/2 ; 1 ; 0 ; 2 1 1/2