Blueberry Layered Dessert
1/2 teaspoon of baking powder
1 stick of butter, melted
1 pkg (17.5 ounces) sugar cookie mix
1 pint of blueberries
3/4 cup of blueberry jam or preserves
1 container (8 ounces) frozen whipped topping, thawed
1 pkg. (8 ounces) cream cheese, softened
1/4 cup powdered sugar
Preheat the oven to 350 degrees. Line a 10 X 15 inch jelly roll pan with parchment paper. In a large bowl mix together eggs, sugar cookie mix, baking powder and the melted butter. Spread in the pan and bake for 10 to 12 minutes or until the center of the cookie is done. Let cool. In a bowl, beat the cream cheese until smooth. Add whipped topping and mix well. Melt jam in a microwave for about 30 seconds. Let it cool a minute and then add to cream cheese mixture. Mix well. Once the cookie is cooled, slice it in half length-wise. Spread half the cookie with half of the cream cheese mixture and sprinkle half of the fresh blueberries over the cream cheese layer. Lay the other half of the cookie on top and layer again with remaining cream cheese mixture and fresh berries. Sprinkle powdered sugar on top before serving. Cut into bars and serve.
Note: You can also make this in a 9 X 13 inch pan.
What size jelly roll pan was used?
Hi Hope. I use a 10 x 15 inch jelly roll pan. You could also use 12 X 17 inch or a 9 X 13 inch baking pan. Thanks! -Amy
How big is the jelly roll pan — dimensions.
Hi Lorraine. I use a 10 x 15 inch jelly roll pan. You could also use 12 X 17 inch or a 9 X 13 inch baking pan. Thanks! -Amy