How to make Strawberry Shortcake Cookie Bars

Celebrate summer with a chilled version of the classic layered dessert.

PREP TIME

Ingredients

Servings

 Total Time

20min

6 15

4hr 40min

 

Ingredients

package Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
packages (8 oz each) cream cheese, softened
1/4 cup sugar
envelope unflavored gelatin (1 tablespoon)
oz frozen (thawed) whipped topping (half 8-oz container)
1 3/4 cups chopped fresh strawberries
The Strawberry Shortcake Cookie Bars recipe is incredibly easy. It contains simple ingredients that you should already have on hand. Pillsbury Cookies Sugar, cream cheese, sugar, Unflavored Gelatine Dessert Mix, Cool Whip Original Whipped Topping, chopped fresh strawberries
  1. Heat oven to 375°F. Line cookie sheet with cooking parchment paper.
  2. Remove cookies from package; place cookies on cookie sheet. Bake 10 minutes. Remove from cookie sheet to cooling rack; cool completely. (To speed up process, refrigerate cookies about 1 hour.)
  3. Meanwhile, line 11x7-inch pan with cooking parchment paper.
  4. Once cookies are cool, place in food processor. Cover; pulse a few times until all cookies are crumbled. Reserve 1 cup of the cookie crumbs. Pour remaining cookie crumbs into pan; press in bottom of pan to form crust.
  5. In mixer bowl with paddle attachment, beat cream cheese and sugar until creamy and smooth. Add gelatin; stir to combine.
  6. With rubber spatula, fold whipped topping and 1 cup of the chopped strawberries into cream cheese mixture. Spread over cookie crust. Top with remaining chopped strawberries.
  7. Sprinkle reserved 1 cup cookie crumbs evenly over dessert; gently press with fingers. Refrigerate at least 4 hours.
  8. To serve, cut into 5 rows by 3 rows to make 15 bars, or into 6 rows by 3 rows to make 18 bars.

Expert Tips

  • If you're on a vegetarian diet, you can leave the gelatin out, but remember to refrigerate a little longer.
  • These bars can be easily frozen and served as ice cream bars on hot summer days.

 

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