Your go-to summer dessert is here and loaded with fresh berry flavors! Made in a 13x9, you can take this cool and creamy treat to all your summer soirées.

ingredients:

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix Butter and egg called for on cookie mix pouch for drop cookies

1/3 cup butter, melted

1 package (8 oz) cream cheese, softened

1 cup powdered sugar

3/4 cup seedless raspberry jam

1 container (12 oz) Cool Whip™ frozen whipped topping, thawed

3 cups fresh blueberries

2 boxes (3.3 oz each) Jell-O™ white chocolate-flavor instant pudding & pie filling mix

3 cups cold milk

1 cup fresh raspberries

Steps:

1 Heat oven to 375°F. Make and bake drop cookies as directed on pouch. Cool completely, at least 30 minutes.

2 In food processor, process half of the cookies to coarse crumbs. Remove to medium bowl. Continue to process second half of cookies to coarse crumbs; add to bowl. Stir in melted butter until well blended. In ungreased 13x9-inch pan or baking dish, press cookie crumb mixture firmly in bottom. Set aside.

3 In medium bowl, beat cream cheese, powdered sugar and jam with electric mixer on medium speed until smooth, scraping down side of bowl frequently. Beat in 2 cups of the whipped topping. Spread over cookie crust. Sprinkle 2 cups of the blueberries over cream cheese mixture.

4 In another medium bowl, beat dry pudding mix and milk with whisk about 2 minutes or until thick. Drop by spoonfuls over berry layer; spread evenly over top. Drop remaining whipped topping by spoonfuls over pudding layer; spread evenly. Cover and refrigerate 4 hours.

5 When ready to serve, sprinkle raspberries and remaining 1 cup blueberries on top. Cut into 6 rows by 4 rows. Cover and refrigerate any remaining pieces.