• 1

  Combine cream cheese and sugar in food processor, pulse until smooth. Add 1 cup hulled strawberries and pulse until desired consistency. (Can be smooth or left with larger berry pieces.)

• 2

  Spoon or pipe ½ to ¾ teaspoon of strawberry cream cheese on the top of each ginger snap.

• 3

  Cut strawberries in half lengthwise. Arrange a strawberry half cut in slices on 24 of the ginger snaps.

• 4

  Arrange 3 whole blue berries on each of the 24 remaining cookies.

• 5

  Serve immediately or refrigerate.

Notes

• !

  1 tub (8 oz) of Challenge Strawberry Cream Cheese can be used in place of fresh strawberries, sugar and cream cheese.