Sweet Pink Treats (Print Version)
# Ingredients:
01 -
8 ounces whipped topping.
02 -
15.25 ounces of strawberry cake mix.
03 -
3 tablespoons of heavy cream.
04 -
1 teaspoon of vanilla.
05 -
1 cup of white chocolate chips.
06 -
36 vanilla sandwich cookies.
07 -
¼ cup of strawberry syrup.
08 -
⅓ cup of sour cream.
09 -
8 ounces cream cheese, softened.
10 -
½ cup salted butter, melted.
11 -
⅓ cup powdered sugar.
12 -
1 large egg.
13 -
Fresh strawberries to decorate (optional).
# Instructions:
01 -
Turn on the oven and set it to 350°F. Spray nonstick coating on a 9x13-inch pan to prevent sticking.
02 -
Combine melted butter, egg, strawberry mix, and cream until no lumps remain. Stir in the white chocolate chips at the end.
03 -
Put the mixture in the greased pan evenly. Bake for 18 to 23 minutes or until a toothpick in the center comes out clean. Let cool fully.
04 -
Use a mixer to whip cream cheese and powdered sugar until creamy. Add vanilla and sour cream, then gently fold in the whipped topping.
05 -
Once brownies are totally cool, spread the frosting on top. Blitz cookies in a food processor, mix in strawberry syrup, and sprinkle this on the frosting layer.
06 -
Place the pan in the fridge for at least an hour to chill. Add fresh strawberries over the top before serving, if you'd like.
# Notes:
01 -
Keep stored in the fridge in an airtight container for up to 4 days.
02 -
Serve cold; reheating isn’t needed.
03 -
The brownies and frosting can be made a day earlier.