Strawberry Lemonade Sugar Cookie Sheet Pan Bars Recipes

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STRAWBERRY-LEMONADE SUGAR COOKIE SHEET-PAN BARS



Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars image

Fresh strawberries garnish a fluffy lemon curd topping that's baked onto a sugar cookie crust for a sheet-pan dessert that tastes like springtime in every bite!

Provided by Pillsbury Kitchens

Categories     Dessert

Time 1h50m

Yield 16

Number Of Ingredients 5

2 rolls (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
1 jar (10 oz) lemon curd
2 cups (from 8-oz container) Cool Whip frozen whipped topping, thawed
4 cups chopped fresh strawberries (25 medium)
1 tablespoon finely grated lemon zest, if desired

Steps:

  • Heat oven to 350°F. Spray 15x10x1-inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.
  • Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
  • When ready to serve, in medium bowl, beat lemon curd and whipped topping with spoon until blended. Spread over baked crust. Top with chopped berries and lemon zest. Store loosely covered in refrigerator.

Nutrition Facts : Calories 330, Carbohydrate 51 g, Cholesterol 25 mg, Fat 2 1/2, Fiber 1 g, Protein 2 g, SaturatedFat 6 g, ServingSize 1 Bar, Sodium 200 mg, Sugar 23 g, TransFat 0 g

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