Ingredients<\/h2>\n\n- Flour, for the parchment<\/li>\n
- 1 16 oz. package refrigerated cookie dough<\/li>\n
- 2 Tbsp. strawberry jam<\/li>\n
- 1 lb. strawberries, hulled and cut into pieces<\/li>\n
- 1 1\/2 cups blueberries<\/li>\n
- 1 8 oz. package cream cheese, softened<\/li>\n
- 1\/4 cup confectioner’s sugar<\/li>\n
- 2 cups refrigerated whipped topping<\/li>\n<\/ul>\n
Directions<\/h2>\n
Heat oven to 350 degrees F. Lightly flour a piece of parchment paper. Shape the cookie dough into a disk, then roll out on the parchment into a 12" circle or three 1⁄4"-thick circles. Slide the parchment (with cookie dough) onto a baking sheet. Bake until lightly golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes. Meanwhile, in a large bowl, whisk together the jam and lemon juice. Add the berries and toss to coat. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine. Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2" border. Top with the berry mixture.<\/p>\n
Directions<\/h2>\n
Heat oven to 350 degrees F. Lightly flour a piece of parchment paper. Shape the cookie dough into a disk, then roll out on the parchment into a 12" circle or three 1⁄4"-thick circles. Slide the parchment (with cookie dough) onto a baking sheet. Bake until lightly golden brown, 15 to 18 minutes. Transfer the cookie (still on parchment) to a wire rack and let cool for at least 15 minutes. Meanwhile, in a large bowl, whisk together the jam and lemon juice. Add the berries and toss to coat. Using an electric mixer, beat the cream cheese and sugar in a large bowl until smooth, about 1 minute. Add the whipped topping and beat to combine. Spread the cream cheese mixture onto the cooled cookie, leaving a 1⁄2" border. Top with the berry mixture.<\/p>\n