CREAM CHEESE LEMON BARS

Shortbread or sugar cookies, finely crushed to 1¼ cups crumbs

¼ cup (½ stick) butter, melted

1 package lemon pie filling, prepared with egg yolks and sugar as directed on package (NOT instant)

1 eight-ounce package cream cheese, softened to room temperature

½ cup powdered sugar

Preheat oven to 350º. Combine cookie crumbs and melted butter; mix well. Press into bottom of 9” x 13” pan. Bake for 7 minutes. Remove from oven and set aside to cool. Leave oven on.

Meanwhile, prepare lemon pudding as package directs. Leave pudding in pan you cooked it in; set aside to cool slightly while you blend the cream cheese with the powdered sugar. Fold cream cheese mixture into warm pudding, stirring/whisking until smooth.

Pour mixture into crust. Bake for 18-20 minutes. Cool to room temperature, then refrigerate for at least 3-4 hours before cutting into small squares. Serve chilled. Dust with additional powdered sugar if desired.