Raspberries & Cream Dessert from The Better Baker

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: 

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

Directions:

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!