Lemon Pie Bars
These are pretty much overwhelming amazing! I would defiantly make a slight modification next time though. Using the pie crust in the bottom in ok, but it kinda to hard to stick with your spoon or fork. I am thinking a sugar cookie crust would be awesome! Now I haven't tried that yet and when I do I will defiantly let you know how it turns out! But either way, it's still super yummy!!!
First press your pie crust into the bottom of your 8x8 baking pan. I used premade pie crust ;) Must easier. Bake the crust for about 10 minutes, set aside to cool
Mix up your lemon pudding and stick in the fridge
Then you want to mix together your cream cheese, cool whip and powdered sugar!
YUM!!!
First spread your cream cheese mixture on top of cooled pie crust
Then layer your lemon pudding on top of that
Finish the top off with remaining cool whip and a little lemon zest/sprinkles to make it pretty :) Stick it in the fridge for at least an hour
And then......DIG IN!!!
Ingredients:
- 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.) instant lemon pudding, dry
- 3 cups milk
- sprinkles, for topping
Directions:
1. Preheat oven to 450F degrees. Spray a 9x9 inch pan with non-stick cooking spray. Set aside.
2. 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.
3. Once pie crust is cooled, remove pie crust from pan. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Place pie crust back into pan. Set aside.
MAKE LAYER ONE:
1. 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.
MAKE LAYER TWO:
1. 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:
1.: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.
2. 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.
3. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
ENJOY!!!!
2. 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.
3. Once pie crust is cooled, remove pie crust from pan. Line an 8-inch or 9-inch square baking pan with aluminum foil, making sure to leave enough overhang on the sides. Place pie crust back into pan. Set aside.
MAKE LAYER ONE:
1. 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.
MAKE LAYER TWO:
1. 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:
1.: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.
2. 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.
3. Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.
ENJOY!!!!
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