My beautiful niece sent me this. It is yummy.
Lemon Pie Cookie Bars
- 1 (2 Crusts) package Pillsbury Refrigerated Pie Crusts
- 1 (8 Oz.) Package Cream Cheese, Softened
- 1 Cup Powdered Sugar
- 1 (8 Oz.) Tub Cool Whip, Divided
- 2 (3.4 Oz.) Boxes Instant Lemon Pudding, Dry
- 3 Cups Half n’ Half
- Sprinkles, For Topping
Preheat oven to 450F degrees. Line a 9×9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.
STEP 1: Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.
STEP 2: In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust
STEP 3: In a medium size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.
MAKE LAYER THREE:
STEP 4: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.
STEP 5: Place pie bars in refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.
STEP 6: Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
*Store pie bars in an airtight container in the refrigerator for up to 5 days.