Your go-to summer dessert is here and loaded with fresh berry flavors! Made in a 13×9, you can take this cool and creamy treat to all your summer soirées
1pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
1/3cup butter, melted
1package (8 oz) cream cheese, softened
1cup powdered sugar
3/4cup seedless raspberry jam
1container (12 oz) Cool Whip™ frozen whipped topping, thawed
3cups fresh blueberries
2boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix
3cups cold milk
1cup fresh raspberries
1Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.
2In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13×9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.
3In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.
4In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.
5When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.