Ingredients

The following ingredients have 4 Servings
  • 8 ounces cream cheese (room temperature)
  • 1 cup white chocolate chips
  • 1 1/2 cups strawberries (chopped)
  • 1 1/4 cup sugar (divided)
  • 1/3 cup water
  • 2 tbsp cornstarch
  • 1/3 cup shortening
  • 5 tbsp butter (or 1/3 cup)
  • 1 large egg
  • 1 tsp vanilla extract
  • 1/2 tsp vanilla extract (you can also use almond, I just prefer vanila)
  • 1 tsp baking powder
  • 1/2 tsp salt
  • 1 1/2 cups all-purpose flour
  • 1 large tub Cool Whip

Instruction

  • In a medium sized mixing bowl, cream together shortening, butter and 3/4 cups of sugar.
  • Mix well until fluffy.
  • Add eggs, vanilla and vanilla extract and blend until well mixed.
  • In a separate bowl, combine baking powder, flour, and salt.
  • Gradually add flour mixture to creamed mixture and mix until well blended.
  • Spread crust mixture into a greased 9 x 13 baking dish.
  • Bake for 15 minutes at 350 degrees, or until just the edges are slightly golden brown.
  • Let cool.
  • Add white chocolate chips to microwaveable bowl.
  • Melt in the microwave in 30 second intervals (make sure you peek at it so it doesn't burn)
  • Mix with cream cheese until well mixed.
  • Spread cream cheese and white chocolate layer over cookie crust and place in the refrigerator to cool.
  • In a small saucepan, mix together 1/2 cups sugar and cornstarch.
  • Add the strawberries and water on medium-high heat and bring it to a boil.
  • Once mixture is boiling, remove from heat and let cool for 10 minutes.
  • Pour strawberry mixture over cream cheese layer and refrigerate for 2 hours.
  • Once thoroughly cooled, top with Cool Whip and serve!
  • Enjoy!