Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars

From PILLSBURY BAKING
Makes 12 Pies

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!

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

DIRECTIONS

1.Heat oven to 350 degrees. Spray 15 x 10 x 1 inch pan with cooking spray. Break cookie dough into pieces; press evenly in bottom and up sides of pan.

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

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.

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.

Find this recipe and more holiday treats at pillsburybaking.com