White Chocolate Berry Dessert
|Baking white chocolate square||8 Ounce (Eight Ounce Squares)|
|Butter||6 Tablespoon (Cubed)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||3 Teaspoon|
|All purpose flour||1 Cup (16 tbs)|
|Cream cheese||8 Ounce, softened (1 Package)|
|Baking white chocolate||3 Ounce, melted and cooled (Three 1 Ounce Each)|
|Egg||1 , lightly beaten|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Sour cream||1⁄3 Cup (5.33 tbs)|
|Vanilla extract||1 Teaspoon|
|Frozen whipped topping||8 Ounce, thawed (1 Carton)|
|Baking white chocolate||4 Ounce, melted and cooled (Four 1 Ounce Each Squares)|
|Fresh strawberries||1 Pint, sliced|
In a microwave-safe bowl, melt the white chocolate and butter at 70% power; stir until smooth.
In a large mixing bowl, beat the eggs and sugar until lemon-colored.
Beat in the melted chocolate mixture and vanilla.
Combine the flour and salt; beat into the egg mixture.
Spread into a greased 13-in.x 9-in.x 2-in.baking dish; set aside.
For filling, in a small mixing bowl, beat cream cheese and white chocolate.
Beat in the egg, sugar, sour cream and vanilla just until combined.
Carefully spread over bottom layer.
Cut through filling with a knife to swirl.
Bake at 3500 for 40-45 minutes or until a toothpick inserted near the center comes out clean.
Cool on a wire rack.
Just before serving, fold whipped topping into white chocolate.
Fold in strawberries; spread over dessert.
Cut into squares.