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Easy 5-Ingredient Key Lime Pie Bars

(60)
  53 reviews
  • 10 min prep time
  • 9 hr 10 min total time
  • 5 ingredients
  • 20 servings
  • Pinterest
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Pastry chefs in fancy restaurants across the country love crumbling baked cookies into their pie crusts. While these yummy squares are more family friendly than fancy, our version of the crumbled-cookie crust is just as delish!

Ingredients

1
roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
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

Steps

  • 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.
  • 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.

Expert Tips

If using a stand mixer, "pulse" the mixer in the beginning to avoid splashing lime juice out of the bowl.

When grating lime peel, 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."

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
256.7
Calories from Fat
110
% Daily Value
Total Fat
9.5g
15%
Saturated Fat
5.5g
27%
Trans Fat
0g
Cholesterol
30.7mg
10%
Sodium
179.6mg
8%
Total Carbohydrate
37.6g
12%
Dietary Fiber
0.8g
3%
Sugars
24.0g
Protein
6.2g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
5.70%
6%
Calcium
16.10%
16%
Iron
5%
5%
Exchanges:
1 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.
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