MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® of GENERAL MILLS Best of 2013 Spring Fall

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2013

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS Best OF 2013 Spring Fall

Layered Caramel Candy Bar Cheesecake ...... 2 Cinnamon Roll Pound Cake with Vanilla Drizzle ...... 14

Slow Cooker Carolina Pulled-Pork Sandwiches ...... 4 Meatball Lasagna ...... 15

Overnight Tex-Mex Egg Bake ...... 5 Layered Pizza Dip ...... 16

Strawberry Cream Cheese Monkey Bread ...... 6 Caramel Apple Bars ...... 17

Mini Key Lime Cupcakes ...... 7 Cookies and Creme Cheesecake Bars ...... 18

Summer

Slow Cooker Turtle Monkey Bread ...... 8

Lemon Buttercream Cake with Blueberries ...... 10

Black Bean and Roasted Corn Salsa ...... 12

Orange Grilled Beer-Can Chickens ...... 13

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS LAYERED CARAMEL CANDY BAR CHEESECAKE

CHEESECAKE LAYERS CAKE LAYERS 2 bars (2.05 oz each) milk chocolate- 1 box Betty Crocker® SuperMoist® covered nougat and caramel candy dark chocolate cake mix 1 cup unsalted butter, softened 1 container (8 oz) sour cream

1 1 cup sugar /2 cup water 1 4 packages (8 oz each) cream cheese, /3 cup vegetable oil softened 2 eggs 4 eggs 1 package (4-serving size) vanilla pudding and pie filling mix (not instant) FILLING AND FROSTING 2 teaspoons baking powder 1 jar (12 oz) caramel topping 1 ® 1 /2 containers Betty Crocker Rich & Creamy chocolate frosting 2 bars (2.05 oz each) milk chocolate- covered nougat and caramel candy, 1 cut into /2-inch pieces

PREP TIME: 1 hour 30 minutes TOTAL TIME: 7 hour 40 minutes MAKES: 12 servings WINNER: LAYER CAKE

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MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 2 LAYERED CARAMEL CANDY BAR CHEESECAKE

1 Heat oven to 325°F. Grease 2 (9-inch) round cake pans with shortening or cooking 6 In large bowl, beat Cake ingredients with electric mixer on medium speed until spray. Line bottoms of pans with cooking parchment paper rounds; lightly grease well combined. Divide batter evenly among pans. paper. Chop 2 candy bars into small pieces; store in refrigerator until needed. 7 Bake 15 to 20 minutes or until toothpick inserted in center comes out clean. Cool 2 In large bowl, beat butter and sugar with electric mixer until smooth and creamy. in pans on cooling racks 10 minutes. Remove cake layers from pans onto cooling Beat in cream cheese a little at a time until smooth; scrape down bowl. Beat in racks. Cool completely. eggs one at a time until well combined. Add pudding mix and baking powder; beat well until smooth. Fold in refrigerated candy bar pieces. Divide batter evenly 8 To assemble, place 1 cake layer on serving plate or cake stand. Spread 1/4 cup between pans, about 4 cups per pan. Smooth top with off-set spatula. caramel topping over top of cake layer. Place 1 frozen cheesecake layer on top of cake layer; top with 1/4 cup caramel topping. Repeat layering with another cake 3 Bake 55 to 60 minutes. Layers will puff up during baking and then deflate when layer, another cheesecake layer, and finally top with remaining cake layer. Do not removed from oven. Cool in pans on cooling racks 10 minutes. Freeze until solid, coat top cake layer with caramel. about 3 hours. 9 Use 1 container of frosting to evenly coat entire cheesecake. Using off-set 4 Turn cheesecakes out onto cookie sheet; peel off paper. Store in freezer until spatula, swirl remaining container of frosting onto cake. Top with pieces from 2 ready to use. candy bars. Refrigerate until cheesecake is well chilled before cutting, about 2 hours. Store in refrigerator. 5 While Cheesecake Layers are freezing, heat oven to 350°F. Grease 3 (9-inch) round cake pans with shortening or cooking spray.

MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 3 SLOW COOKER CAROLINA PULLED-PORK SANDWICHES

PREP TIME: 10 minutes TOTAL TIME: 8 hours 10 minutes MAKES: 12 sandwiches

1 Spray 3- to 4-quart slow cooker with cooking spray. Trim fat from pork; place in cooker. In small bowl, mix brown sugar, salt, pepper and paprika; rub over pork.

2 In medium bowl, mix remaining ingredients except rolls and coleslaw; pour into slow cooker.

3 Cover; cook on Low heat setting 8 to 9 hours.

4 Remove pork from cooker; place on cutting board. Shred pork with 2 forks; return to cooker and mix well. WINNER: SLOW COOKER SANDWICH 5 Using slotted spoon, spoon about 1/2 cup pork mixture, on bot- 1 boneless pork shoulder blade roast (3 lb) 2 tablespoons Worcestershire sauce tom half of each roll. Top each with about 2 tablespoons coleslaw. 1 tablespoon packed brown sugar 1 teaspoon red pepper sauce Cover with top halves of rolls. Pork mixture can be kept warm on 1 tablespoon kosher (coarse) salt 12 kaiser rolls, split Low heat setting up to 2 hours; stir occasionally. 1 tablespoon pepper 1 pint (2 cups) coleslaw with sweet-and- 1 tablespoon paprika sour dressing (from deli) 2 cups cider vinegar 1 cup ketchup

MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 4 OVERNIGHT TEX-MEX EGG BAKE

PREP TIME: 20 minutes TOTAL TIME: 9 hours 25 minutes MAKES: 10 servings

1 Spray 13x9-inch glass baking dish with cooking spray. In 10-inch skillet, cook sausage over medium heat 8 to 10 minutes, stirring occasionally, until no longer pink. Drain on paper towel.

2 Spread frozen potatoes in baking dish. Sprinkle with sausage, green chiles and 1 1/2 cups of the cheese. In medium bowl, beat eggs, milk and salt with fork or wire whisk until well blended. Pour over potato mixture. Sprinkle with remaining 1 1/2 cups cheese. Cover and refrigerate at least 8 hours but no longer than 12 hours.

WINNER: MAKE-AHEAD BRUNCH BAKE 3 Heat oven to 350°F. Bake uncovered 50 to 60 minutes or until knife inserted near center comes out clean. Let stand 10 minutes. Cut into squares. Serve with salsa. 1 12 oz bulk spicy pork sausage 1 /2 cups milk 1 5 cups frozen southern-style hash brown /4 teaspoon salt potatoes (from 32-oz bag) 1 cup Old El Paso® Thick ’n Chunky salsa 1 can (4.5 ounces) Old El Paso® chopped green chiles, undrained

3 cups shredded Colby-Monterey Jack cheese (12 oz) 6 eggs

MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 5 STRAWBERRY CREAM CHEESE MONKEY BREAD

PREP TIME: 15 minutes TOTAL TIME: 50 minutes MAKES: 8 servings

1 Heat oven to 350°F. Lightly spray fluted tube cake pan with cooking spray.

2 In large bowl, stir together dough ingredients until well combined. Transfer dough to lightly floured work surface. Divide dough into 24 pieces; roll each piece into a ball.

3 In small bowl, stir together brown sugar and 2 teaspoons cinnamon. Dip 10 balls of dough into 1/2 cup melted butter, tapping off excess; roll in brown sugar-cinnamon mixture. Place coated balls in single layer to cover bottom of pan. WINNER: HOW-TO 4 Spoon half of the strawberries over layer of dough. Dip 10 more balls of dough into DOUGH FILLING butter and coat with brown sugar-cinnamon mixture; arrange in single layer over 3 cups Original Bisquick® mix 1 cup sliced fresh strawberries strawberries. Top with remaining strawberries. Dip remaining balls of dough into but- 2 tablespoons granulated sugar ter and coat with brown sugar-cinnamon mixture; arrange in layer over strawberries. 1 /4 cup unsalted butter, melted, slightly GLAZE cooled Bake 25 to 30 minutes or until top is golden brown. 1 1 package (3 oz) cream cheese, 5 4 cup milk / softened 1 teaspoon vanilla 3 tablespoons powdered sugar 3 eggs 6 Meanwhile, in small bowl, beat together glaze ingredients until smooth and creamy. 3 tablespoons milk If necessary, add more powdered sugar or milk to create a smooth, thick glaze. 1 /4 teaspoon vanilla COATING 1 cup packed light brown sugar 7 Remove bread from oven; cool in pan on cooling rack 5 minutes. Place serving plate 2 teaspoons ground cinnamon upside down over pan; turn plate and pan over. Remove pan. Top warm bread with

1 /2 cup unsalted butter, melted cream cheese glaze. Serve immediately.

MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 6 MINI KEY LIME CUPCAKES

PREP TIME: 40 minutes TOTAL TIME: 1 hour 50 minutes MAKES: 48 servings

1 In large bowl, beat pudding mix and whipping cream with whisk 2 minutes. Let stand 3 minutes. Beat in 1/4 cup Key lime juice and the food color; stir in powdered sugar until smooth. Cover and refrigerate.

2 Heat oven to 350°F (325°F for dark or nonstick pans). Place 24 of the paper baking cups in each of 24 regular size muffin cups. Make cake batter as directed on box. Spoon about 1 rounded tablespoonful batter into each muffin cup, using about half of the batter. (Muffin cups will be about one-third full.) Refrigerate remaining batter. Bake 11 to 15 minutes (14 to 20 minutes for dark or nonstick WINNER: CITRUS-Y SWEET pan) or until toothpick inserted in center comes out clean. Remove from pan to cooling rack. Repeat with remaining baking cups and batter. Cool cupcakes TOPPING FROSTING completely, about 15 minutes. 1 box (4-serving size) vanilla instant 1 container Betty Crocker® Whipped pudding and pie filling mix fluffy white frosting

1 Remove paper baking cups from cupcakes. Swirl about 2 teaspoons topping on 1 /2 cups whipping cream 1 tablespoon Key lime or regular 3 1 lime juice top of each cupcake. /4 cup Key lime or regular lime juice 1 4 drops green food color /2 teaspoon grated Key lime or regular lime peel 1 Stir frosting in container 20 times. Gently stir in 1 tablespoon Key lime juice and 1 /2 cups powdered sugar 4 the lime peel. Spoon frosting into 1-quart resealable food-storage plastic bag. CUPCAKES Cut 1/2-inch opening from bottom corner of bag. Squeeze 1 rounded teaspoonful 48 regular-size paper baking cups frosting from bag onto topping. Garnish with fresh lime wedge, if desired. Store 1 box Betty Crocker® SuperMoist® in refrigerator. yellow cake mix Water, vegetable oil and eggs called for on cake mix box

MEMBER-EXCLUSIVE COLLECTION 2013 © & ™/® of General Mills 7 GUILTY PLEASURE Winner

2/3 cup packed brown sugar 2 tablespoons whipping 1/2 cup butter cream 1/4 cup granulated sugar 1/3 cup milk chocolate chips 1 can (16.3 oz 2 bars (2.05 oz each) milk Pillsbury®Grands!® chocolate-covered nougat Homestyle refrigerated and caramel candy, buttermilk biscuits cut into 1/2-inch pieces 3/4 cup pecan halves

PREP TIME: 20 MINUTES TOTAL TIME: 2 HOUR 15 MINUTES MAKES: 12 SERVINGS

Best of SUMMER 2013 SLOW COOKER TURTLE MONKEY BREAD

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MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 8 GUILTY PLEASURE Winner

1 Spray 4 1/2- to 5-quart slow cooker with cooking spray. 4 Carefully remove cover so condensation does not drip In 2-cup microwavable measuring cup, mix brown onto bread. Cover opening with paper towels; return sugar and butter; microwave uncovered on High 1 to cover to cooker. Let stand 10 minutes. Run a knife 2 minutes, stirring every 30 seconds, until mixture is around edge of cooker; turn bread upside down onto boiling and smooth. heatproof serving plate.

2 In large resealable food-storage plastic bag, place 5 In 1-quart saucepan, heat cream over medium heat just granulated sugar. Separate dough into 8 biscuits; cut to boiling. Remove from heat. Stir in chocolate chips each into fourths. Add a few of the biscuit pieces at a until melted and smooth. Drizzle over monkey bread. time to bag; shake to coat. Sprinkle 1/4 cup of the pecans Serve warm. in slow cooker; top with half of the biscuit mixture. Pour one-third of the butter mixture over biscuits in cooker. Repeat with 1/4 cup pecans and remaining biscuit mixture. Pour remaining butter mixture over biscuits, and sprinkle with remaining 1/4 cup pecans.

3 Cover; cook on High heat setting 1 1/2 to 2 hours or until knife inserted in center comes out clean and biscuits are no longer doughy in center. Tops of biscuits will be moist and may appear unbaked. Turn off cooker.

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 92 IN BERRIES Winner

CAKE FROSTING 2 3/4 cups Gold Medal® 1 1/2 cups butter, softened all-purpose flour 4 cups powdered sugar 2 1/2 teaspoons baking 3 tablespoons milk powder 2 tablespoons fresh 1 teaspoon salt lemon juice 1 1/2 cups granulated sugar 3 cups fresh blueberries 3/4 cup butter, softened 3 teaspoons grated 3 eggs lemon peel 1 1/4 cups milk

GLAZE Best of 1 cup powdered sugar SUMMER 1/3 cup fresh lemon juice 2013 LEMON BUTTERCREAM CAKE WITH BLUEBERRIES PREP TIME: 40 minutes TOTAL TIME: 4 hours 40 minutes MAKES: 12 servings

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MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 104 IN BERRIES Winner

1 Heat oven to 350°F. Grease 2 (8- or 9-inch) round cake 4 In large bowl, beat 1 1/2 cups butter, 4 cups powdered pans with shortening; lightly flour. sugar, 3 tablespoons milk and 2 tablespoons lemon juice on low speed until blended. Beat 3 minutes on medium 2 In medium bowl, mix flour, baking powder and salt; speed until fluffy. set aside. In large bowl, beat 3/4 cup butter and the granulated sugar with electric mixer on medium speed 5 On serving plate, place 1 cake layer, rounded side up. until fluffy. Add eggs, one at a time, beating well after Spread with 1/2 cup of the frosting. Top with 1 1/2 cups each addition. On low speed, alternately add flour berries. Spoon 3/4 cup frosting over berries; carefully mixture, about one-third at a time, and 1 1/4 cups milk, spread to cover. Place remaining cake layer, top side about half at a time, beating just until blended. Divide up, over berries. Frost top and side. Arrange remaining batter evenly between pans. berries on cake. Sprinkle with lemon peel. Refrigerate 2 hours. Let cake stand at room temperature 15 minutes 3 Bake 25 to 35 minutes or until toothpick inserted in before serving. Cover; refrigerate any remaining cake. center comes out clean. Cool 10 minutes. With fork, poke tops of cakes every 1 inch. In small bowl, mix glaze ingredients until smooth. Spoon glaze over cakes. Let stand 10 minutes. Remove cakes from pans; place top side up on cooling racks. Cool completely.

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 11 SALSA Winner

1 bag (11.8 oz) Green Giant® 2 tablespoons chopped Seasoned Steamers™ fresh cilantro frozen honey roasted 2 tablespoons chopped red sweet corn onion 1 can (15 oz) black beans, 1/2 teaspoon ground cumin drained, rinsed 1/2 teaspoon salt 1/2 cup chopped plum 2 tablespoons olive oil (Roma) tomato (1 small) 1 tablespoon lime juice 1 medium jalapeño chile, seeded, finely chopped Tortilla chips, if desired (about 1 tablespoon)

PREP TIME: 20 minutes Best of TOTAL TIME: 1 hour 20 minutes SUMMER MAKES: 32 servings 2013 BLACK BEAN AND ROASTED CORN SALSA 1 Cook corn as directed on bag; cool 10 minutes.

2 Meanwhile, in large bowl, mix remaining ingredients except tortilla chips. Stir in corn; mix well. Cover; refrigerate 1 hour to blend flavors.

3 Serve with tortilla chips.

1 Heat gas or charcoal grill for indirect grilling. Rub chickens with oil. Sprinkle seasoned salt over each chicken and inside cavities.

2 Discard half of beer in each can, leaving remaining half in each can. Place 2 garlic cloves in each can. Place each chicken over top of beer can by holding chicken up and Best of pressing can into cavity. Place 1 quarter of orange in top SUMMER 2013 ORANGE GRILLED cavity of each chicken. Insert ovenproof meat thermometer BEER-CAN CHICKENS in each chicken so tip of thermometer is in thickest part of inside thigh muscle and does not touch bone.

2 whole chickens (about 4 lb 2 cans (12 oz each) beer 3 Balance chickens on beer cans; place on grill over each), washed, dried and 4 cloves garlic giblets removed indirect medium heat. Cover grill; cook about 1 hour 30 2 oranges, each cut in 4 teaspoons olive oil half and 1 half cut into minutes or until thermometers read at least 165°F and legs 4 to 6 tablespoons seasoned salt quarters move easily when lifted or twisted. or dry rub of your choice Place orange halves and remaining quarters, flesh side PREP TIME: 15 minutes TOTAL TIME: 1 hour 55 minutes 4 down, directly on grill; cover and cook 3 to 5 minutes. MAKES: 4 servings 5 Remove chickens and oranges from grill; let chickens rest on beer cans 10 to 15 minutes before attempting to remove cans and carve chickens. Before serving, squeeze 2 of the orange halves over tops of chickens; serve others on the side.

MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 13 Winner Best CINNAMON ROLL Gluten Free Fall POUND CAKE WITH Baking VANILLA DRIZZLE

2 cups Gluten-Free All- 4 eggs Purpose Flour Blend 2 1/2 teaspoons pure vanilla 2 teaspoons gluten-free 1 tablespoon ground baking powder cinnamon 1/2 teaspoon salt 1/2 cup gluten-free 1 cup unsalted butter, powdered sugar softened 1 tablespoon milk 3/4 cup granulated sugar Prep Time 25 min • Total Time 2 hr 30 min • Servings 8

DIRECTIONS

1 Heat oven to 350°F. Spray 9x5-inch 2 In small bowl, mix flour blend, baking 3 Transfer half of the batter to small bowl; loaf pan with cooking spray powder and salt; set aside. In large stir in cinnamon. Alternately spoon plain (without flour). bowl, beat butter and granulated sugar batter and cinnamon batter into pan and with electric mixer on medium-high swirl with knife. speed until fluffy, about 3 minutes. 4 Bake 40 to 50 minutes or until toothpick Reduce speed to medium-low; inserted in center comes out clean. Cool gradually beat in eggs and 2 teaspoons on cooling rack 15 minutes; remove from of the vanilla until blended. Gradually pan to cooling rack. Cool completely, add flour mixture, beating on low about 1 hour. speed just until combined. 5 In small bowl, mix powdered sugar, milk and remaining 1/2 teaspoon vanilla until smooth. Drizzle over cake.

Best of FALL MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 2013 14 Winner Best MEATBALL LASAGNA Fix-and- Freeze 1 jar (26 oz) tomato pasta 1 container (15 oz) ricotta Dish sauce (any variety) cheese 1 can (14.5 oz) diced 1 egg, beaten tomatoes with Italian 2 tablespoons chopped herbs, undrained fresh basil leaves 1 box (12 oz) frozen 8 uncooked lasagna Italian-style meatballs, noodles thawed, each cut in half 3 cups shredded 1 1/2 cups frozen bell pepper mozzarella cheese (12 and onion stir-fry oz) (from 1-lb bag), thawed, ¼ cup shredded Parmesan drained cheese (1 oz)

Prep Time 25 min • Total Time 9 hr 40 min • Servings 8

DIRECTIONS

1 Spray 13x9-inch (3-quart) glass baking 2 In medium bowl, mix ricotta cheese, mixture. Sprinkle with remaining 2 cups dish with cooking spray. In large egg and basil. mozzarella cheese and the Parmesan bowl, mix pasta sauce and tomatoes. cheese. Spray sheet of foil with cooking 3 Spoon reserved 1/2 cup tomato Reserve 1/2 cup tomato mixture. Stir spray; cover baking dish with foil. mixture over bottom of baking dish. meatballs and stir-fry vegetables into Refrigerate 8 hours or overnight. Top with 4 noodles. Top with about remaining tomato mixture. half of the ricotta mixture and half 4 Heat oven to 350°F. Bake covered lasagna of the meatball mixture. Layer with 45 minutes. Uncover; bake 15 to 20 remaining 4 noodles, remaining minutes longer or until bubbly, edges ricotta mixture, 1 cup mozzarella are golden brown and cheese is melted. cheese and remaining meatball Let stand 10 minutes before cutting.

Best of FALL MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 2013 15 Winner Best LAYERED PIZZA DIP Game Day Dip 1 (8-oz.) container soft 2 oz. (1/2 cup) shredded cream cheese with mozzarella cheese chives and onions 2 oz. (1/2 cup) shredded 1/2 cup pizza sauce Cheddar cheese 1/2 cup chopped green bell pepper 1/3 cup finely chopped pepperoni Prep Time 10 min • Total Time 25 min • Servings 32

DIRECTIONS

1 Heat oven to 350°F. In ungreased 9-inch pie pan or 1 to 1 1/2-quart baking dish, layer all ingredients in order listed.

2 Bake at 350°F. for 10 to 15 minutes or until dip is hot and cheese is melted.

3 Serve warm with bagel crisps, bagel chips or crackers.

Best of FALL MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 2013 16 Winner Best CARAMEL APPLE BARS Orchard- Fresh 1 cup packed brown 1/2 teaspoon baking soda Fixes sugar 4 1/2 cups coarsely chopped 1/2 cup butter or margarine, peeled tart apples softened (3 medium) 1/4 cup shortening 3 tablespoons Gold 1 3/4 cups Gold Medal® all- Medal® all-purpose purpose flour flour 1 1/2 cups quick-cooking 1 bag (14 ounces) oats caramels 1 teaspoon salt

Prep Time 20 min • Total Time 50 min • Servings 36

DIRECTIONS

1 Heat oven to 400ºF. Mix brown sugar, 3 Bake 25 to 30 minutes or until topping butter and shortening in large bowl. is golden brown and apples are Stir in 1 3/4 cups flour, the oats, salt tender. For 36 bars, cut into 6 rows by and baking soda. Reserve 2 cups oat 6 rows while warm. Store covered in mixture; press remaining oat mixture refrigerator. in ungreased rectangular pan, 13x9x2 inches.

2 Toss apples and 3 tablespoons flour; spread over mixture in pan. Heat caramels over low heat, stirring occasionally, until melted; pour evenly over apples. Sprinkle with reserved oat mixture; press lightly.

Best of FALL MEMBER-EXCLUSIVE COLLECTION | 2013 © & ™/® OF GENERAL MILLS 2013 17 Winner Best COOKIES AND CREME Sweet-as- Candy CHEESECAKE BARS Treats

1 box Betty Crocker® 1 container Betty Hershey's™ Cookies 'n' Crocker® Hershey's™ Creme cookie mix Cookies 'n' Creme 1/3 cup butter or margarine, frosting softened 3 eggs 2 packages (8 oz each) cream cheese, softened Prep Time 20 min • Total Time 3 hr 5 min • Servings 36

DIRECTIONS

1 Heat oven to 325°F. Line 13x9-inch 2 Remove cookie crumbs from frosting 3 Bake about 45 minutes (about 42 minutes pan with foil, leaving 1 inch of foil container; set aside. In large bowl, for dark or nonstick pan) or just until set; overhanging at 2 opposite sides beat cream cheese and frosting with cool completely. Cover and refrigerate at of pan; spray foil generously with electric mixer on medium speed least 2 hours until chilled. For bars, cut cooking spray. In medium bowl, until smooth. Beat in eggs until well into 6 rows by 6 rows. For easy cutting, mix dry cookie mix and butter until blended; pour over crust. Add cookie dip knife into hot water after each cut, crumbly; reserve 1/2 cup. In bottom crumbs from frosting container to cleaning it off with paper towel. Store of foil-lined pan, press remaining reserved crumbly mixture; sprinkle covered in refrigerator. crumbly mixture. evenly over cream cheese mixture.