Time prep: 15 min Total Time: 44 min
servings total: 32 servings
servings total: 32 servings
What You Need
1 pkg. (16.5 oz.) refrigerated sliceable sugar cookies
2 tubs (8 oz. each) PHILADELPHIA SNACK DELIGHTS White Chocolate
2 cups fresh raspberries
1 cup fresh blueberries
Make It
HEAT oven to 350°F.
LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Cut cookie dough into thin slices. Arrange on bottom of prepared pan; press to form crust.
BAKE 12 to 14 min. or until lightly browned. Cool.
USE parchment handles to lift crust from pan. Spread crust with SNACK DELIGHTS; decorate with fruit as shown in photo.
LINE 13x9-inch pan with parchment, with ends of parchment extending over sides. Cut cookie dough into thin slices. Arrange on bottom of prepared pan; press to form crust.
BAKE 12 to 14 min. or until lightly browned. Cool.
USE parchment handles to lift crust from pan. Spread crust with SNACK DELIGHTS; decorate with fruit as shown in photo.
Kraft Kitchens Tips
Substitute
Substitute halved fresh strawberries for the raspberries.
Variation
Substitute foil for the parchment paper.
servings
total:
32 servings
32 servings
nutritional info per serving 
per serving
Recipe from KRAFT.com
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