INGREDIENTS
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Flour, for the parchment
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1 (16-oz.) package refrigerated sugar cookie dough
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2 tbsp. Strawberry jam
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2 tbsp. fresh lemon juice
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1 lb. strawberries, hulled and cut into pieces
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1 1/2 c. blueberries
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1 (8-oz.) package cream cheese, at room temperature
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1/4 c. confectioners' sugar
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2 c. refrigerated whipped topping (we used Cool Whip)