Serves: 15
CRUST:
- 2 cups flour
- 1/2 lb margarine (2 sticks)
- 2 tbsp sugar
- Mix together with a pastry blender or fork to form crumbs.
- Press into the bottom of a 17 x 11 inch jelly roll pan.
- Bake at 350˚F for 15 minutes.
FILLING:
- 8 oz cream cheese
- 1 cup powdered sugar
- 1 (8 oz) container whipped topping
- Combine until smooth.
- Spread over the cooled crust.
TOPPING:
- 4 cups fresh sliced strawberries
- 1 container of strawberry glaze (purchase at the produce counter or a farm market)
- Combine strawberries with the glaze and spread evenly over the filling.
- Chill in the refrigerator until firm—approximately one hour.
A note from Carolyn: This recipe is excellent with either strawberries, blueberries, or peaches. I find that it keeps fresh longer with blueberries. If you decide to go with blueberries or peaches, just purchase a matching glaze.
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