Raspberry Limeade Bars


• 1 Roll Sugar Cookie Dough

• 1 Tbsp. Grated Lime Peel &

Juice From 1 lime

• 2 Packages Cream Cheese,


• 1/4 Cup Sugar

• 2 Containers Red Raspberry


• 3/4 Cup Heavy Whipping


• 40 Fresh Raspberries

• Small Lime Slices, If Desired


Heat oven to 350°F. Spray bottom of 13×9-inch pan with cooking spray. Mix cookie dough & 1 teaspoon of grated lime peel until well blended. Press dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown & set in center. Cool completely, about 30 minutes. In large bowl, beat cream cheese, sugar, lime juice & remaining 2 teaspoons lime peel until smooth and creamy. Add yogurt; beat until well blended. In chilled medium bowl, beat

whipping cream until soft peaks form. Gently fold whipped cream into cream cheese mixture until well blended. Spoon onto cooled crust; spread evenly. Cover; refrigerate about 3 hours or until set. Top each bar with 2 raspberries and a lime slice. Cover and refrigerate leftovers.

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