Lemon icebox bars

• One box shortbread cookies
• 3 tablespoons butter, melted and cooled
• 1 box instant pudding – Cheesecake flavor
• 1.5 cups milk*, cold
• 8-12 oz Cool Whip, room temperature
• 1 1/3 cup lemon curd*
• 6 oz mascarpone, room temperature
• Optional: lemon zest for garnish

Notes: 

*Milk – whole or reduced-fat work, but no milk alternatives like almond or oat milk.

*Lemon curd – can be store-bought or homemade. Look at blog post above for cooking instructions.

1. Line a 8X8 pan with parchment paper.
2. Using a food processor or blender, pulse cookies until they form course-like crumbs. Mix with 3 tbsp melted butter until bound together. Form and press the crust into an even layer inside the pan. Set in the freezer for 15 minutes.
3. In a medium bowl, whisk the contents of the pudding with 1.5 cups of cold milk for 2 minutes. Let it sit for 5 minutes undisturbed.
4. Gently fold 1.5 cups of Cool Whip into pudding. Spread half of mixture into an even layer on top of the shortbread cookie crust. Set in the freezer for 5-10 minutes. Reserve other half of pudding for another dessert!
5. In a small bowl, mix 1 1/3 cup lemon curd with 6 oz mascarpone until silky smooth. Gently spread on top of the pudding layer (without disturbing the layers below). Set in freezer for 5-10 minutes.
6. Spread 1-2 cups Cool Whip on top of the lemon curd layer. This is the final layer. Set in fridge and cover for at least 2 hours. 
7. Run a knife under very cold water and dry it. Use to cut clean slices of the bars to serve and enjoy! Garnish with lemon zest if you desire an extra zing.
   

Recipe Notes:

• Store bars in an airtight container or tightly cover pan with Saran Wrap in fridge for up to 5 days. Or, my preference is to keep in the freezer for up to 2 weeks. Allow to “defrost” for a few minutes before serving.