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Prep 10min
Total4hr50min
Servings20
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Ingredients
2
cups Gold Medal™ all-purpose flour
1/2
cup powdered sugar
2/3
cup firm butter or margarine
2
packages (8 ounces each) cream cheese, softened
1/2
cup granulated sugar
2
eggs
1
package (10 ounces) frozen strawberries or raspberries in light syrup, thawed and undrained
Fresh mint leaves
20
strawberries, each cut into 5 wedges
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Steps
1
Heat oven to 350° F. In medium bowl, mix flour and powdered sugar. Cut in butter, using fork, until mixture looks like fine crumbs. Press firmly and evenly in ungreased rectangular pan, 13x9x2 inches. Bake 15 minutes.
2
In large bowl, beat cream cheese with electric mixer on medium speed until smooth and fluffy. Beat in granulated sugar and eggs. Stir in thawed strawberries with liquid. Spread cream cheese mixture over baked layer in pan.
3
Bake 20 to 25 minutes or just until center is set. Cool completely, about 1 hour. Cover loosely and refrigerate 2 to 3 hours or until firm.
4
To serve, cut into 5 rows by 4 rows. Arrange mint leaves and strawberry wedges on servings to look like poinsettias. Store covered in refrigerator.
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For a simple finish to this dessert, omit the mint leaves and strawberry wedges and
instead sprinkle powdered sugar over the servings.
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Nutrition Facts
Serving Size:1 Serving
Calories
240
Calories from Fat
135
Total Fat
15g
Saturated Fat
9g
Cholesterol
60mg
Sodium
115mg
Total Carbohydrate
23g
Dietary Fiber
1g
Protein
4g
% Daily Value*:
Iron
6%
6%
Exchanges:
1 Starch; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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