Berries and Cream Dessert Triangles

Happy post-4th of July!

We went to a barbeque at my parents' house, which has become tradition.  I was recruited, among other things, to make dessert.  This turned out to be such a lovely dessert.  It was easy, as the crust is pre-made sugar cookie dough.  I made these triangles on my Pampered Chef bar pan, which was the perfect size.  Most recipes I make rarely turn out looking like the picture, but these turned out so pretty, just like the picture.  This was a hit with even the pickiest of eaters.  My cousin's future stepson redefines "picky eater", and he loved these.  He said they tasted like a Toaster Streudel, and darned if he isn't right.  A cold Toaster Streudel, but still delicious.

Photo courtesy of

2 rolls (16.5 oz) Pillsbury® refrigerated sugar cookie dough
1 cup white vanilla baking chips (6 oz)
1 package (8 oz) cream cheese, softened
1/2 cup sugar
2 tablespoons cornstarch
1/3 cup water
1 1/2 cups sliced fresh strawberries
2 cups fresh blueberries
Heat oven to 350°F. Spray bottom of 15x10x1-inch pan with cooking spray. Press cookie dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown. Cool completely, about 30 minutes.  (I did this step a day in advance).
In small microwaveable bowl, microwave baking chips uncovered on High 45 to 60 seconds or until chips are melted and can be stirred smooth. In medium bowl, beat cream cheese with electric mixer on medium speed until smooth. Stir in melted chips until blended. Spread mixture over crust. Refrigerate while making topping.
In 2-quart saucepan, mix sugar, cornstarch and water. Cook over medium heat, stirring constantly, until mixture boils and thickens. Cool 10 minutes.
In medium bowl, gently stir strawberries and 1/4 cup cornstarch mixture together until well mixed. In another bowl, gently stir remaining 1/4 cup cornstarch mixture and blueberries together until well mixed. Spoon strawberry mixture lengthwise over half of cream cheese mixture and blueberries over remaining half of cream cheese mixture. Refrigerate 30 minutes.
Cut bars in half lengthwise; cut each half into eight 3 1/2-inch triangles. Store in refrigerator.
You can find the original recipe here.


Post a Comment