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Ingredients
- Crust:
- 1 roll (18 oz) Pillsbury refrigerated sugar cookies
- Filling:
- 1 package (8 oz) cream cheese, softened
- 1/2 cup sugar
- 1 teaspoon grated lemon peel
- 1 tablespoon lemon juice
- Topping:
- 1/2 cup pineapple ice cream topping
- 1/4 cup shredded coconut
- 2 tablespoons chopped pecans
Preparation
Step 1
1. Heat oven to 350*F. Cut cookie dough into 1/2-inch-thick slices; arrange in bottom of ungreased 13x9-inch pan. Press dough evenly in apn to form crust.
2. Bake 14 to 19 minutes or until golden brown. Cool completly on wire rack, about 1 hour.
3. In small bowl with electric mixer, beat all filling ingerdients on meedium speed until smooth. Spread over cooled crust. Spoon and gently spread pineapple topping over filling. Sprinkle evenly with coconut and pecans. Refrigerate until firm, about 1 hour. cut into bars.