Sweet blueberry cheesecake filling sandwiched between sugar cookie cobbler - so simple and irresistible!
I'm in denial over what is happening tomorrow. My baby boy will be graduating preschool. Meaning, after tomorrow, he'll be a Kindergarten student. It's just strange to me that I've always had "little kids" at home. At least that's what I've always told my students!
He'll actually be old enough to BE one of my students. Let that sink in for a minute, Kel.
Ok, maybe don't. Stop thinking about him growing up... Yikes!
I came in the living room earlier today and saw him sitting on the couch, with his legs bent up, while he was playing his LeapPad. I remember when he was about six months old thinking that I couldn't wait until he was playing with toys on his own! It happens in a blink, for real. So basically, what I'm trying to say is, I'm going to be a mess tomorrow.
I think I may make a whole pan of these Blueberry Cobbler Sugar Cookie Squares to cheer myself up. These start with a sugar cookie mix pouch to make it super easy to whip up for a quick dessert or a last minute bake sale.
Blueberry Cobbler Sugar Cookie Squares
1 pouch (1 lb 1.5 oz) sugar cookie mix
1/2 cup butter, melted
2 eggs, divided
8 oz cream cheese, softened
1/4 cup sugar
1 1/2 cups blueberry pie filling
In a medium bowl, mix together sugar cookie mix, melted butter, and one egg. Press half of the dough into a greased 9x9 baking dish. In a separate bowl, beat together remaining egg, cream cheese, and sugar. Stir in 1 cup blueberry pie filling. Spread on top of cookie dough in pan. Crumble remaining cookie dough and drop on top of blueberry cream cheese layer. Spoon remaining 1/2 cup blueberry pie filling on top. Bake at 375 for 20 - 30 minutes or until edges are brown. Cool before serving, store in refrigerator.
Yeah. Definitely will need a whole pan to get through tomorrow!
Here are some more of my favorite dessert bar recipes: