Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars

Name: Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars
Prep time: 25 min
Total time: 1 h 50 min
Yield: 16
Ingredients: 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

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Pillsbury Kitchens

Updated Apr 22, 2021

Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars

(23)

2 Questions

Write a Review
Ask a Question

Prep Time 25 min
Total 1 hr 50 min
Ingredients 5
Servings 16

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Ingredients

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

Make With

Pillsbury Cookie Dough

Instructions

Step
1

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.
Step
2

Bake 18 to 22 minutes or until golden brown. Cool completely, at least 1 hour.
Step
3

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

330 Calories

13g Total Fat

2g Protein

51g Total Carbohydrate

23g Sugars

Tips from the

Pillsbury Kitchens

tip 1

Find lemon curd next to the jams and jellies at the supermarket.
tip 2

Leftover lemon juice or zest? Store tightly wrapped in refrigerator for another recipe.