Birthday Cake Lush Bars
Servings:*
12 servingsIngredients
- 1 pound package refrigerated sugar-cookie dough
- ⅓ cup unsalted butter, melted
- 16 ounces cream cheese, at room temperature
- 1 cup powdered sugar
- 2 teaspoons pure vanilla extract
- ½ teaspoons almond extract
- 2 12-ounce containers Cool Whip, thawed, divided
- ½ cup rainbow sprinkles, plus extra for sprinkling
- 2 4-ounce boxes instant vanilla pudding
- 3 cups milk
Directions
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Heat oven to 350 F.
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Place the cookie dough balls on a baking sheet and bake according to package directions. Let cool completely.
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Place all but 1 cookie into a large food processor and pulse until the cookies are fine crumbs.
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In a large bowl, combine the cookie crumbs and melted butter and stir well to combine.
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Press the mixture into a greased 9×13-inch baking dish to form the crust.
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In a large bowl with an electric mixer, beat the cream cheese until creamy, about 1 minute.
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Add the powdered sugar, vanilla extract and almond extract, and beat until well combined, scraping down the edges of the bowl as needed.
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Stir in 1 container of the Cool Whip and the sprinkles. Spread this mixture on top of the cookie-crumb crust.
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In a large bowl, combine the pudding mix with the milk and stir for two minutes, until it starts to set up.
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Spread on top of the cream-cheese mixture. Top with the last container of Cool Whip.
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Crush the remaining sugar cookie and sprinkle on top of the dessert, along with additional rainbow sprinkles.
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Refrigerate for at least four hours. Cut into squares and serve. Enjoy!