Recipe by Lucky Leaf
"Tangy lemon pie filling, blended with cream cheese and powdered sugar, makes a rich and decadent filling for these easy bar cookies."
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1 (21 ounce) can
LUCKY LEAF® Lemon Pie Filling
1 1/2 cups
1 1/2 sticks
1 (8 ounce) package
cream cheese, softened
1 (8 ounce) container
frozen whipped dessert topping, thawed
Delicious – light, summery, lots of compliments. I’m sure the Lucky Leaf Lemon Pie Filling is very good, but I chose to use a good lemon curd instead. Still, a couple of minor criticisms or, let’s say, suggestions for the future in the event I make this again. The crust could use a little sugar and even a pinch of salt. Real whipped cream instead of “frozen whipped dessert topping” would make this even better. The bottom line? If you need a quick and easy dessert that’s sure to please, this is a good choice. Note: I made another pan of this the following day, this time adding a little powdered sugar and a pinch of salt. If you do this bake the crust for a shorter period of time as the included sugar definitely made this brown faster! I did prefer the taste better, however, prepared with a bit of sugar.
* Percent Daily Values are based on a 2,000 calorie diet.
Layers of Lemony Love
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 209
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