- 1 (16.5 ounce) roll Pillsbury® Create 'n Bake™ refrigerated sugar cookies
- 1 (12 ounce) bag white vanilla baking chips
- 1 cup Cascadian Farm® organic frozen raspberries, thawed
- 1 (16 ounce) container lemon creamy ready-to-spread frosting
- 1 (8 ounce) package cream cheese, softened
- 1 teaspoon lemon extract
- 1 (8 ounce) container frozen whipped topping, thawed
- vegetable oil (optional)
- Heat oven to 350 degrees F. Grease 13×9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
- Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
- Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.
- Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
- To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in one bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Store in refrigerator.