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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.
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 8 hours 40 minutes
Servings 20 pieces
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.
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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.