Ingredients
⅓cupshortening
⅓cupbutter
¾cupsugar
1egg
1tspvanilla
½tspalmond extract
1tspbaking powder
½tspsalt
1½cupsflour
8ozPhiladelphia Cream Cheese,softened
1cupwhite chocolate chips
1½cupsstrawberries,chopped
½cupsugar
⅓cupwater
2tbspcornstarch
cool whip,large tub
Preparation
Preheat oven to 350 degrees F. Grease 9×13-inch pan.
Cream together shortening, butter and sugar. Mix until fluffy. Add eggs, vanilla, and almond extract until well combined.
In a separate bowl, combine baking powder, salt, and flour and mix well. Gradually add to creamed mixture until well blended. Spread into the bottom of the greased pan.
Bake for 15 to 18 minutes or until edges or golden brown. Let cool.
Melt white chocolate chips in a bowl in the microwave by heating up in 30 second intervals. Mix with softened cream cheese until well blended. Spread over sugar cookie layer and refrigerate.
In a small pan, mix together sugar and cornstarch. Add chopped strawberries and water and heat on medium-high heat until it comes to a boil.
Once it is boiling, take off the heat and let cool for 10 minutes. Pour over cream cheese layer and refrigerate for 1 to 2 hours.
Top with Cool Whip and refrigerate until ready to serve.
