16 1/2 oz
refrigerated sugar cookies, room temperature
8 oz. each, cream cheese, softened
strawberry ice cream topping
thawed whipped topping (i use lite,cool whip)
red food coloring drops
fresh berries for garnish
1Heat oven to 350^. Press cookie dough evenly into bottom only of an ungreased 13x9-inch pan.(If dough is sticky, use floured fingers or bottom of a glass).
In medium bowl, beat cream cheese, sugar and 3/4 cup of the strawberry topping with electric mixer on medium-high speed about 1 minute or until well blended. Add eggs; beat about 2minutess or until well blended and creamy. Spread evenly over crust in pan.
Bake 30-35 minutes or until center is set. Cool 1 hour. Center will sink slightly as it cools -so don't think you did something wrong.lol
In a medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread mixture over cooled cream cheese layer. Refrigerate about 2 hours or until set.
To serve, cut into 6 rows by 3 rows. Garnish each serving with fresh berries. Cover and chill any remaining dessert. LOL.
I have use other ice cream toppings and some pancake syrups with pretty good results too- like blueberry,raspberry, etc. and fresh fruit.