Lemon Pie Bars

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:

PRE-STEP: Preheat oven to 450F degrees. Spray a 9x9 inch pan 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: 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:

STEP 3: 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:

STEP 4: 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 5: Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.

STEP 6: 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 7: Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.











source : http://deliciouslysprinkled.com