Description
Sugar Cookie Lemonade Crumble is a layered dessert with a soft sugar cookie base, tangy lemonade cream cheese filling, and a buttery crumble topping, offering a perfect blend of sweet, tart, creamy, and crunchy.
Ingredients
- 17.5 oz sugar cookie mix
- 1/2 cup butter, softened
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 1 tablespoon all-purpose flour
- 3/4 cup frozen lemonade concentrate, thawed
- 1 teaspoon vanilla extract
- 3.4 oz instant lemon pudding mix
- 1 egg
Instructions
- Preheat oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish.
- In a mixing bowl, blend sugar cookie mix and softened butter until crumbly.
- Reserve 1/2 cup of the mixture for topping.
- Press the remaining mixture firmly into the baking dish to form the crust.
- In a separate bowl, beat cream cheese and sugar until smooth.
- Add flour, lemonade concentrate, vanilla extract, lemon pudding mix, and egg; mix until fully combined.
- Spread the filling evenly over the crust.
- Sprinkle the reserved cookie mixture over the filling.
- Bake for 30 minutes, until the top is golden and edges are set.
- Cool at room temperature for 1 hour, then refrigerate for at least 3 hours before serving.
Notes
- Use limeade or add berry preserves for variation.
- Store in the refrigerator in an airtight container for up to 3 days.
- Not suitable for freezing due to cream cheese texture changes.
- Best served cold or after sitting at room temperature for 10–15 minutes.
Nutrition
- Serving Size: 1 bar
- Calories: 250
- Sugar: 18g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 0g
- Protein: 3g
- Cholesterol: 45mg
