- 1 package (8 oz) Challenge Cream Cheese
- 2 Tablespoons sugar
- 1 cup fresh strawberries, hulled and roughly chopped
- 48 ginger snap cookies (10-11 oz package)
- 12 small fresh strawberries
- 72 blueberries
1Combine 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.)
2Spoon or pipe ½ to ¾ teaspoon of strawberry cream cheese on the top of each ginger snap.
3Cut strawberries in half lengthwise. Arrange a strawberry half cut in slices on 24 of the ginger snaps.
4Arrange 3 whole blue berries on each of the 24 remaining cookies.
5Serve immediately or refrigerate.
!1 tub (8 oz) of Challenge Strawberry Cream Cheese can be used in place of fresh strawberries, sugar and cream cheese.