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Chocolate Strawberry Smoothie Bars

24 Chocolate Creme Sandwich Cookies 

4 tablespoons unsalted butter, melted 

3 ( 8 oz. packages) cream cheese 

1 cup granulated sugar 

2 cups thawed and drained Harvest Haven strawberries 

2 cups whipped cream

Preheat oven to 350 degrees. Add the chocolate creme cookies to a food processor and pulse until fine crumbs are formed. Add the butter and pulse until blended. Spoon into an 8 x 8 baking pan. Firmly and evenly press into the bottom of the pan. Bake for 5 to 7 minutes cool completely.

In a large bowl, beat together the cream cheese and the sugar until well blended. Add the strawberries to a blender and pulse several times leaving some texture. Pour the pulsed strawberries into the cream cheese and sugar mixture and mix until well blended. Stir in the whipped cream. Evenly spread over the cooled crust. Refrigerate for 4 hours or overnight.


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