Make-Ahead Peaches and Cream Cookie Bars

Ingredients

  • 1 1/2 packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies
  • 2 packages (8 oz each) cream cheese, softened
  • 1/4 cup sugar
  • 1/3 cup heavy whipping cream
  • 1 envelope unflavored gelatin
  • 1 can (21 oz) peach pie filling

Instructions

1 _ Bake 1 1/2 packages (16 oz each) Pillsbury™ Ready To Bake!™ refrigerated sugar cookies as directed on package. Cool completely. Line 13x9-inch pan with foil or cooking parchment paper, leaving about 1 inch hanging over two sides.

2 _ In food processor, place cooled cookies. Cover and process until finely crumbled. Press half of the crumbs in bottom of pan. Set aside.

3 _ In large bowl, beat 2 packages (8 oz each) softened cream cheese, 1/4 cup sugar, 1/3 cup heavy whipping cream and 1 envelope unflavored gelatin on low speed until creamy and combined. With spatula, gently fold in 1 can (21 oz) peach pie filling.

4 _ Spread mixture evenly in pan. Sprinkle remaining cookie crumbs over filling; press gently.


5 _ Cover with plastic wrap; place in freezer 2 hours. Remove from pan using overhanging parchment paper. Cut into 6 rows by 4 rows.

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