Fourth of July Flag Cookie Cake
1 20-ounce package refrigerated sugar cookie dough
1 8-ounce package cream cheese, softened
1/3 cup sugar
1 8-ounce tub frozen whipped topping, thawed
1 pint fresh strawberries, capped and sliced
1 cup fresh blueberries
Heat oven to 350 degrees. Press dough into greased
12-inch pizza pan or 9-by-13-inch baking pan. Bake in
preheated oven for 20 minutes or until golden brown.
Cool in pan on cooling rack.
Beat cream cheese and sugar in large bowl with wire
whisk or electric mixer on high speed until smooth.
Gently fold in whipped topping.
Spread onto completely cooled cookie crust. Arrange
strawberries and blueberries over top. Serve
immediately or refrigerate until ready to serve. Makes
10-12 servings.
Note: Dough can be divided in half, with each pressed
into 8-inch circle on 2 large greased cookie sheets.
Bake in preheated 350-degree oven or until golden
brown. Proceed as directed above.
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