Ingredients

1

                        pouch (17.5 oz) Betty Crocker™ sugar cookie mix

Butter and egg called for on cookie mix pouch for drop cookies

1/3

cup butter, melted

1

package (8 oz) cream cheese, softened

1

cup powdered sugar

3/4

cup seedless raspberry jam

1

container (12 oz) Cool Whip frozen whipped topping, thawed

3

cups fresh blueberries

2

boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix

3

cups cold milk

1

cup fresh raspberries

Preparation

Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.

In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.

In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.

In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.