Mini Lemon Lime Tartlets

By á-47

Ingredients

• 1 pkg. (16.5 oz) refrigerated sugar cookie bar dough
• 1 can (14 oz) sweetened condensed milk
• 1 pkg (8 oz) cream cheese, at room temperature
• 2 cups thawed frozen whipped topping
• 1/4 cup lemon juice
• 2 tea. grated lemon peel
• 1/4 cup lime juice
• 2 tea. grated lime peel

Preparation

Step 1

Preheat oven to 325 degrees. Paper-line 24 muffin cups.

Cut dough along pre-scored lines; place one piece of cookie dough in each muffin cup.

Bake for 13-15 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. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.

Pour abouty 3 Tbsp. lemon cream cheese mixture over 24 cookie cups. Repeat with lime cream cheese mixture.

Refrigerate for 2 hours or overnight.