Here is a dreamy dessert for you and your family and friends. I have come across all these wonderful recipes for dessert bars. The best ever is the Red Velvet Cheesecake bars. Then there is the Crème Brulee bars. Hope you all have a wonderful Sweet heart week coming up. If you want to make it even more special I will be cooking up all kinds of wonderful dishes for you and your sweetheart on Feb. 14th by Reservations only. Go to our face book page at Look Whos Cooking Now Classes and check out our Menu. Then call limited spacing.

1 pouch of (1 lb. 1.5 oz.) Betty Crocker double chocolate chunk cookie

1/3 cup vegetable oil

1 egg

1 can (21 oz) cherry pie filling

2 packages (8 oz.) cream cheese, softened

½ cup of sugar

1 container (8oz) frozen whipped topping, thawed

Heat oven to 350 degrees. Lightly spray bottom and sides of 13×9-inchpan with cooking spray. In large bowl stir cookie mix, oil and egg until soft dough forms. On ungreased cookie sheet, drop 3 tablespoonfuls of dough two inches apart to make three cookies. Bake 12 to 13 minutes or until set. Cool two minutes; remove from cookie sheet to wire rack. Cool completely, about 15 minutes.

Meanwhile, press remaining cookie dough in bottom of sprayed pan. Reserve 1 cup cherry pie filling for topping; cover with plastic wrap and refrigerate. In large bowl, beat cream cheese, sugar and remaining pie filling with electric mixer on medium speed until blended. Spread cream cheese mixture over crust in pan.

Bake 35 to 40 minutes or until set. Cool 30 minutes. Refrigerate about 1 hour or until chilled.

Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved cherry pie filling. Coarsely crumble baked cookies; sprinkle over top of bars. Refrigerate at least 1 hour for flavors to blend. To serve, cut into five rows by four rows. Store covered in refrigerator.

Makes 20 servings

Katherine Aras

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