INGREDIENTS
For the Cookie Crust:
1 cup
butter, softened
8 oz
cream cheese, softened
1 1/2 cups
sugar
1
egg
2 tsp
vanilla extract
2 1/2 cups
flour
1 tsp
baking powder
1/2 tsp
baking soda
For the Frosting:
8 oz
cream cheese
1/2 cup
granulated sugar
8 oz
Cool Whip
Strawberries and blueberries for the flag topping