Yummy! Store covered in the refrigerator.

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Recipe Summary

prep:
20 mins
cook:
47 mins
additional:
2 hrs 47 mins
total:
3 hrs 54 mins
Servings:
20
Yield:
20 cake bars
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Ingredients

20
Original recipe yields 20 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Lightly spray bottom and sides of a 9x13-inch baking pan with cooking spray.

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  • 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

314 calories; protein 3.3g 7% DV; carbohydrates 32.8g 11% DV; fat 18.9g 29% DV; cholesterol 33.9mg 11% DV; sodium 147.1mg 6% DV. Full Nutrition

Reviews (3)

Read More Reviews

Most helpful positive review

Rating: 4 stars
02/19/2016
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. Read More
(3)

Most helpful critical review

Rating: 3 stars
09/16/2018
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. Read More
3 Ratings
  • 5 star values: 1
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
02/19/2016
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. Read More
(3)
Rating: 5 stars
02/01/2019
Easy to make too easy to eat!!! Read More
Rating: 3 stars
09/15/2018
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. Read More
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