1 package Refrigerated Sugar Cookie Bar Dough
1 can (14 oz.) Sweetened Condensed Milk
1 package (8 oz.) Cream Cheese, softened
1 tubs thawed Cool Whip
1/2 cup Lemon Juice
4 teaspoons grated Lemon Peel (2 lemons)
Preheat oven to 325º F.
Paper-line muffin cups. Spray with PAM.
Cut dough along pre-scored lines; place one piece of cookie
dough in each muffin cup.
Bake for 13 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.
Beat sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Stir lemon juice and lemon peel into bowl.
Fill a gallon size zip lock bag with lemon cream cheese mixture. Squeeze out all air and twist top and secure with nondominant hand (for me left hand). Cut a triangle tip off one of the bottom corners about 1/4-1/2 inch. Squeeze with dominant hand into cookie cups an outer circle to inner circle motion. Keep twisting bag and squeezing down toward opening till all cream cheese mixture is used. You do not want to make a high mound, just enough to cover cookie.
Freeze for at least 2 hours or overnight. We like to eat our frozen but can thaw if needed.
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