A giant oatmeal cookie spread with a tart, slightly sweet and dense yogurt whipped cream and topped with bright summer berries. This is the perfect dessert for your upcoming Fourth of July celebrations, birthday parties or cookouts.
1 17.5ounceBetty Crocker Oatmeal Cookie Mix or your favorite oatmeal cookie mix/recipe
For the whipped cream
1 5.3ouncecontainer vanilla whole milk yogurt
1cupheavy whipping cream
For the topping
1/2quartstrawberrieshulled and thinly sliced vertically
1/2cupfrozen wild blueberries
Preheat oven to 350. Spray a 9-inch circular spring form pan with nonstick cooking spray on the butter and sides.
In a mixing bowl, combine cookie mix, butter, egg and water. Mix until well combined and a relatively stiff dough forms. Spread dough evenly into pan.
Bake cookie for 25-30 minutes, until the center is set and the edges are a light golden brown. Let cookie cool in pan for 30 minutes (or cool for 5 minutes, then place spring form pan on a cookie sheet pan and place in freezer to cool more quickly).
Once cool, run a knife around the pan to loosen the cookie and remove the sides of the pan. Run a knife under the bottom of the cookie and remove the cookie carefully from the bottom of the pan. Place cookie on a serving plate or cake stand.
Add yogurt and heavy whipping to a large chilled mixing bowl. Using a handheld mixer, beat until soft peaks form. Whipped cream will be denser (less fluffy) than traditional whipping cream because of the yogurt.
Spread whipped cream over the top of the giant cookie. Top with berries in whatever design you like. Sprinkle with lemon zest (optional).
Slice like a pizza and serve.
Cookie can be prepared a day ahead of time, but cake should be assembled right before serving.