Sugar Cookie Lemonade Crumble (Printable Page)
# What You Need:
→ Crust and Crumble Topping
01 -
17.5 oz bag sugar cookie mix (e.g., Betty Crocker)
02 -
1/2 cup butter, softened
→ Lemonade Filling
03 -
16 oz cream cheese, room temperature
04 -
1/2 cup sugar
05 -
1 Tbsp flour
06 -
3/4 cup frozen lemonade concentrate
07 -
1 tsp vanilla extract
08 -
3.4 oz box instant lemon pudding mix
09 -
1 egg
# How to Make It:
01 -
Preheat the oven to 350°F (175°C) and grease the bottom of a 13 x 9-inch baking dish with shortening.
02 -
In a large bowl, mix the sugar cookie mix and softened butter together with a pastry blender or a fork until crumbly. Reserve 1/2 cup of the mixture for the topping and press the remaining mixture into the bottom of the prepared dish.
03 -
In a separate bowl, use an electric mixer to blend the cream cheese and sugar until smooth. Add the flour, lemonade concentrate, vanilla extract, instant lemon pudding mix, and egg. Beat until well combined and smooth.
04 -
Drop spoonfuls of the lemonade filling evenly onto the crust and gently spread it using a spatula.
05 -
Sprinkle the reserved 1/2 cup of crumbles on top of the filling.
06 -
Bake in the preheated oven for approximately 30 minutes. Allow to cool for 1 hour, then refrigerate for 3 hours to set. Enjoy!
# Helpful Tips:
01 -
For added flavor, consider garnishing with lemon zest or fresh berries before serving.