Ingredients
1
pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup cold butter, cut into pieces
4
oz (half of 8-oz package) cold cream cheese, cut into pieces
1/2
cup old-fashioned oats
2
cups chopped fresh strawberries
1/2
cup strawberry jam
1
tablespoon lemon juice
Sweetened whipped cream, if desired
Preparation
Heat oven to 375°F. Spray 9-inch square pan with cooking spray.
In large bowl, place cookie mix. Cut in butter and cream cheese, using pastry blender or fork, until mixture is crumbly (do not overmix). Press 3 cups mixture in bottom of pan. To remaining cookie mixture, stir in oats; set aside. Bake cookie base 20 minutes. Cool 10 minutes.
In medium bowl, mix Filling ingredients. Spread mixture on partially baked crust. Sprinkle reserved oat mixture over filling.
Bake 26 to 30 minutes or until light golden brown and bubbling along edges. Cool on cooling rack 30 minutes. Refrigerate 2 hours before cutting. Cut into 4 rows by 4 rows; serve with whipped cream if desired. Cover and refrigerate any remaining bars.
