Easy 5-Ingredient Key Lime Pie Bars
Courtesy of Pillsbury
Servings: n/a
Prep Time: 10 Min.
Cook Time: 20 Min.
Chill Time: 8 Hours
Prep Time: 10 Min.
Cook Time: 20 Min.
Chill Time: 8 Hours
What you need:
* 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
* 1 container (16 oz) frozen whipped topping, thawed
* 2 cans (14 oz each) sweetened condensed milk (not evaporated)
* 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel)
* 2 containers (6 oz each) Yoplait® Original yogurt Key lime pie
* 1 container (16 oz) frozen whipped topping, thawed
* 2 cans (14 oz each) sweetened condensed milk (not evaporated)
* 5 to 6 large limes (3/4 cup lime juice and 2 tablespoons grated peel)
* 2 containers (6 oz each) Yoplait® Original yogurt Key lime pie
What to do:
1. Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.
2. Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
3. In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
4. Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
Tip 1: If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
Tip 2: When grating lime peel for this key lime pie bars recipe, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."
Tip 3: Toasted coconut would also make a lovely garnish for these key lime pie bars.
2. Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.
3. In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.
4. Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
Tip 1: If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.
Tip 2: When grating lime peel for this key lime pie bars recipe, wash and dry the fruit well first. As you grate the peel, use a light hand to remove just the flavorful colored part of the peel, not the bitter white "pith."
Tip 3: Toasted coconut would also make a lovely garnish for these key lime pie bars.
Nutritional information:
Calories: 310; Calories From Fat: 110; Total Fat: 12g; Saturated Fat: 7g; Cholesterol: 15mg; Total Carbs: 46g; Fiber: 0g; Sugar: 27g; Protein: 5g; Sodium: 140mg; Potassium: 190mg;