This week I'm on vacation so I have some stuff scheduled and my first one is a guest post from a wonderful friend named Marsha. We met via blogging a few years ago and have been friends ever since. Marsha is truly one of the sweetest people I have ever known. She is kind, caring, willing to help any way she can and she always has such a positive outlook on life. She has a wonderful site called The Better Baker where she shares so many delicious recipes...please make sure you stop over and take a look. Now without further ado let's enjoy a recipe she has to share and give a warm welcome to Marsha!
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.
Ingredients are as follows:
1 - 1# 5 ozs. bag sugar cookie mix
1/2 c. butter, room temp
1 large egg
1 c. white chocolate chips
1 (8 ozs) cream cheese, softened
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
Thank you so much for sharing Marsha!