Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
Butter and egg called for on cookie mix pouch for drop cookies
4
oz (half of 8-oz package) cream cheese, softened
2
cups Cool Whip frozen whipped topping (from 8-oz container), thawed
1
cup Betty Crocker™ Rich & Creamy vanilla frosting (from 1-lb container)
1
cup fresh blueberries
3
cups fresh raspberries
Preparation
Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray.
In large bowl, stir cookie mix, butter, egg and cream cheese until soft dough forms. Spread dough evenly in bottom of pan. Bake 13 to 15 minutes or until light golden brown. Cool completely on cooling rack, about 1 hour.
In medium bowl, beat whipped topping and frosting with spoon until well blended. Spread over top of bar. Arrange blueberries and raspberries on top of cake to look like flag. Store loosely covered in refrigerator.
