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
PRE-STEP: Preheat oven to 450F degrees. Line a 9 x 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. MAKE LAYER ONE:
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.
MAKE LAYER TWO:
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.
RECIPES >>> Lemon Pie Bars @deliciouslysprinkled.com