Strawberry-Lemonade Sugar Cookie Sheet-Pan Bars Recipe | Pillsbury
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
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