Your go-to summer dessert is here and loaded with fresh berry flavors! Made in a 13x9, you can take this cool and creamy treat to all your summer soirées.

ingredients:

1     pouch (17.5 oz) Betty Crocker™ sugar cookie mix          Butter and egg called for on cookie mix pouch for drop cookies       

1/3     cup butter, melted       

1     package (8 oz) cream cheese, softened       

1     cup powdered sugar       

3/4     cup seedless raspberry jam       

1     container (12 oz) Cool Whip™ frozen whipped topping, thawed       

3     cups fresh blueberries       

2     boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix       

3     cups cold milk       

1     cup fresh raspberries

Steps:

1  Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.     

2  In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.     

3  In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.     

4  In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.     

5  When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.