I stole this recipe for Key Lime Pie Bars from Pillsbury.com. These Key Lime Pie Bars are a cool refreshing treat! Baked sugar cookies are crumbled and mixed with frozen whipped topping. The sugar cookie mixture is pressed into the bottom of a casserole pan to form the crust. Sweetened condensed milk is mixed with lime juice and then more frozen whipped topping and yogurt is folded into the milk mixture. Sugar cookie crust is topped with the yogurt mixture and the whole thing is refrigerated overnight.
September 23rd is National Key Lime Pie Day (to see more Food Holidays click National Food Holidays)! A slice of these Key Lime Pie Bars are a great way to celebrate.
Did you know? Key limes are limes from Florida that are smaller, rounder and have a color more yellow than green. Key limes have a more tart flavor than more common limes.¹ (see more trivia in the Trivia tab)
Grate limes to get 2 tbsp grated lime zest.
Preheat oven to 350 F. Cut dough from 16.5oz roll refrigerator sugar cookies roll into ½” pieces (16 cookies), place on an ungreased cookie sheet. Bake 18-20 minutes or until golden.
Cool cookies completely, and then place cookies in a plastic bag. Seal bag, crush cookies with rolling pin. Place finely crushed cookies into medium bowl.
Stir in 1 cup of thawed whipped topping.
Press mixture into ungreased 9×13 pan.
In large bowl, mix 2 cans (14oz) each sweetened condensed milk and ¾ cup lime juice, beat with electric mixer on medium until thick and smooth. Fold in remaining whipped topping and 2 containers (6oz) Yoplait original key lime pie yogurt.
Spoon mixture over crust in pan.
Smooth out with a spatula. Top with grated lime zest.
Tightly cover with plastic wrap and refrigerate 8 hours or overnight. Cut into 20 pieces.
Key Lime Pie Bars
Baked sugar cookies are crumbled and mixed with frozen whipped topping. The sugar cookie mixture is pressed into the bottom of a casserole pan to form the crust. Sweetened condensed milk is mixed with lime juice and then more frozen whipped topping and yogurt is folded into the milk mixture. Sugar cookie crust is topped with the yogurt mixture and the whole thing is refrigerated overnight.
Ingredients
- 16.5 oz roll refrigerator sugar cookies
- 16 oz frozen whipped topping thawed
- 2 cans (14oz each) sweetened condensed milk
- ¾ cup lime juice
- 2 tbsp grated lime zest 5-6 large limes
- 2 containers (6oz) Yoplait original key lime pie yogurt
Instructions
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Preheat oven to 350 F. Cut dough from roll into ½” pieces (16 cookies), place on an ungreased cookie sheet. Bake 18-20 minutes or until golden. Cool cookies completely, and then place cookies in a plastic bag. Seal bag, crush cookies with rolling pin.
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Place finely crushed cookies into medium bowl, stir in 1 cup of thawed whipped topping. Press into ungreased 9x13 pan.
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In large bowl, mix condensed milk and lime juice, beat with electric mixer on medium until thick and smooth.
-
Fold in remaining whipped topping and yogurt. Spoon mixture over crust in pan and smooth out with a spatula. Top with grated lime zest.
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Tightly cover with plastic wrap and refrigerate 8 hours or overnight. Cut into 20 pieces. Cover and refrigerate leftovers.
Recipe Notes
Zest the limes first, it’s much easier to zest a whole lime than forgetting and trying to zest after they have been juiced. Trust me on this. Check the directions on the roll of cookie dough in case their suggested time is less, and then follow the instructions on the roll.