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Strawberry Cream Dessert Squares


Your delicious dessert search is over! Check out this winning strawberry cream squares recipe made using Pillsbury® refrigerated sugar cookies.

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Rate this recipe 4.5/5 (30 Votes)


  • 1 roll (16 1/2-ounce) Pillsbury® refrigerated sugar cookies
  • 2 packages (8-ounces each) cream cheese, softened
  • 1/4 cup sugar
  • 1 cup strawberry topping (from an 11.75-ounce jar)
  • 2 eggs
  • 1 container (16-ounce) frozen whipped topping, thawed
  • 4 to 6 drops red food color, if desired
  • Fresh berries, if desired


Servings 18
Cooking time 240mins
Adapted from


Step 1

Heat oven to 350°F. Press cookie dough evenly into bottom only of ungreased 13x9-inch pan. If dough is sticky, use floured fingers.

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.

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.

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