The perfect sweet treat for showers, brunch, or as a summertime dessert.
1 roll (1 lb. 0.5 oz) Pillsbury® sugar cookies
4 oz. Cream cheese, softened
1/4 cup Milk
1/4 cup Robert Rothschild Farm Rhubarb Strawberry Preserves
Preheat oven to 375 degrees F. Roll out sugar cookie dough to desired thickness and place on prepared baking sheet. Bake according to package directions. Crust should be lightly browned and crisp. Mix together the cream cheese, milk and Rhubarb Strawberry Preserves in a medium sized bowl using a mixer. Spread a generous layer of cheese mixture on the cooled cookie crust. Top with strawberries, blackberries and raspberries.