I just LOVE easy and delicious recipes. Here is one from Betty Crocker I plan to make this weekend for my family to enjoy on Easter Sunday.
1 pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix
1/3 cup butter or margarine, melted
2 tablespoons Gold Medal® all-purpose flour
2 packages (8 oz each) cream cheese, softened
3/4 cup sugar
1 teaspoon vanilla
3/4 cup strawberry spreadable fruit
1. Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray.
2. In medium bowl, stir cookie mix, butter, flour and 1 egg until soft dough forms. Press evenly in pan. Bake 15 to 18 minutes or until light golden brown. Cool 15 minutes.
3. In large bowl, beat cream cheese, sugar, vanilla and 2 eggs with electric mixer on medium speed until smooth. Spread evenly over crust in pan.
4. Place spreadable fruit in small resealable food-storage plastic bag; seal bag. Cut off tiny corner of bag. Squeeze spreadable fruit in 3 lines the length of the pan. Use knife to pull spread from side to side through cream cheese mixture at 1-inch intervals. Bake 25 to 30 minutes longer or until filling is set. Refrigerate until chilled, about 2 hours. For bars, cut into 8 rows by 4 rows. Store covered in refrigerator.