- 1 Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13×9-inch pan. If dough is sticky, use floured fingers. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.)
- 2 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 2 minutes or until well blended and creamy. Spread evenly over crust in pan.
- 4 In medium bowl, mix whipped topping, food color and remaining 1/4 cup strawberry topping. Spread topping 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 refrigerate any remaining dessert.
% Daily Value*:
*Percent Daily Values are based on a 2,000 calorie diet.