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Sugar Cookie Lemonade Crumble

A delightful dessert combining a buttery sugar-crisp crust, tangy lemonade cream cheese filling, and a crunchy topping, perfect for summer picnics.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 1 hour 50 minutes
Servings: 12 bars
Course: Dessert, Snack
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Crust and Topping
  • 17.5 oz sugar cookie mix
  • 1/2 cup butter, softened
Filling
  • 16 oz cream cheese, room temperature Room-temp is important for a smooth mixture.
  • 1/2 cup sugar
  • 1 Tbsp flour
  • 3/4 cup frozen lemonade concentrate
  • 1 tsp vanilla
  • 3.4 oz instant lemon pudding mix
  • 1 large egg

Method
 

Preparation
  1. Preheat oven to 350°F (175°C) and grease the bottom of a 13 x 9 baking dish with shortening.
  2. In a large bowl, mix the sugar cookie mix and butter together with a pastry blender or a fork until crumbly. Set aside 1/2 cup for topping.
  3. Press the remaining mix into the bottom of the greased dish.
Filling Preparation
  1. Using an electric mixer, blend the cream cheese and sugar until smooth.
  2. Add the flour, lemonade concentrate, vanilla, pudding mix, and egg. Beat until fully combined and smooth.
  3. Drop the filling evenly onto the crust in spoonfuls and gently spread it out.
  4. Sprinkle the reserved 1/2 cup of crumbles on top.
Baking
  1. Bake for approximately 30 minutes.
  2. Cool for 1 hour, then refrigerate for 3 hours to set up.

Notes

Serve chilled for a perfectly set, tangy bite. Dress up with powdered sugar, lemon zest, or vanilla bean ice cream. Refrigerate in an airtight container for up to 4-5 days. For longer storage, freeze individual slices wrapped tightly.