These Italian breads have a pizza-like, folded-over appearance. They contain such delicious ingredients inside!
| Prep Time: | 20 mins |
| Cook Time: | 47 mins |
| Additional Time: | 2 hrs 47 mins |
| Total Time: | 3 hrs 54 mins |
| Servings: | 20 |
| Yield: | 20 cake bars |
Ingredients
- cooking spray
- 1 (17.5 ounce) package double chocolate-chunk cookie mix
- ¼ cup vegetable oil
- 1 egg, at room temperature
- 1 (21 ounce) can cherry pie filling, divided
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9×13-inch baking pan with cooking spray.
- Stir cookie mix, oil, and egg together in a large bowl until a soft dough forms. Drop 3 heaping tablespoons of dough on an ungreased baking sheet 2 inches apart to make 3 cookies.
- Bake cookies in the preheated oven until set, 12 to 13 minutes. Cool on the baking sheet, 2 minutes. Transfer to a wire rack to cool completely, about 15 minutes.
- Press remaining dough evenly into the bottom of the baking pan.
- Measure 1 cup cherry pie filling into a small bowl and reserve for the topping; cover with plastic wrap and store in the refrigerator.
- Beat cream cheese, remaining cherry pie filling, and white sugar together in a large bowl with an electric mixer on medium speed until well-blended, about 2 minutes. Spread cream cheese mixture over dough.
- Bake in the preheated oven until set, 35 to 40 minutes. Let cool, about 30 minutes. Refrigerate until chilled, about 1 hour.
- Spread whipped topping over cream cheese layer. Top with spoonfuls of the reserved pie filling. Crumble cookies into coarse crumbs and sprinkle on top. Chill until flavors blend, at least 1 hour. Cut into 20 bars.
Nutrition Facts
| Calories | 314 kcal |
| Carbohydrate | 33 g |
| Cholesterol | 34 mg |
| Dietary Fiber | 1 g |
| Protein | 3 g |
| Saturated Fat | 9 g |
| Sodium | 147 mg |
| Sugars | 6 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Easy to make, too easy to eat!!!
the cream cheese mixture didn’t turn into a cheesecake texture and i realize now it is because the recipe doesnt say to add egg to the cream cheese mixture. i had to make double chocolate chip cookies and from scratch. i need an alternative to cool whip. it has palm oil in it.
As is, the recipe is messed up. If you follow the current directions the cookie dough will be so dry you can’t form the crust. According to the cookie mix you need to add 2 Tbsp water, so I added that to the dough. The size of 9″x13″ is quite big. You won’t have enough dough after reserving dough to make 3 cookies. Possibly 8″x8″ would be better. I didn’t quite understand the point of baking the cream cheese mixture with the cookie base…in fact you don’t know it’s there after the whipped topping is added. Overall not bad, but this recipe won’t work as listed.