Strawberry Sundae Crunch Bar Cookies

1. Preheat the oven to 325 degrees F (165 degrees C). Lightly spray the bottom of a 9x13-inch baking pan with cooking spray.

2. Beat cake mix and butter together in a large bowl with an electric mixer on low speed until crumbly. Reserve 1 cup of crumble mixture; press the rest into the bottom of the prepared pan.

3. Beat cream cheese and frosting together in the same bowl until smooth. Beat in eggs until well blended. Pour over the crust and spread evenly. Sprinkle the reserved crumble mixture evenly on top.

4. Bake in the preheated oven until set and golden, 45 to 50 minutes. Let cool completely, about 30 minutes. Cover and refrigerate until chilled, at least 2 hours.

5. Cut bars into 6x6 rows.

Cook's Notes:

You can use margarine instead of butter, if preferred.

If you prefer, swap the strawberry cake mix with chocolate cake mix to make the chocolate version, or orange cake mix will give you a creamsicle-esque version.

Use a shorter baking time for dark or nonstick pans.