With the mixer running on the lowest speed, slowly pour the pudding mixture into the cream cheese mixture. Pour mixture over chilled crust and chill pan for 6 hours or overnight. Blend until smooth, scraping down the sides as necessary. This will help keep the bars firm. I’d love for you to check it out! Delivered Straight to Your Inbox, For Free: © 2020 Cookies & Cups. Thanks so much. You won’t miss the extra fat, I swear it! thank you for the recipe….I love anything lemon! Hi! Yum - these sound amazing!! Add in the lemon extract and lemon zest. Line an 8×8 baking dish with foil and spray with cooking spray. Fold in another ½ cup of whipped cream until the mixture is smooth. Add remaining flour, lemon zest and juice; mix well. You see, I make these all the time, but I usually do it with regular cream cheese and sweetened condensed milk, but a few weeks ago I decided to try it out using the lower fat cream cheese and fat free SCM…and seriously you couldn’t tell the difference. And brown sugar. All Rights Reserved. In a food processor, crush the cookies to crumbs. Sprinkle with 1 Tbsp. Meanwhile, beat cream cheese and granulated sugar in medium bowl with mixer until well blended. Loving all the options in these bars…I think I will be the boss and make them light because 2 bars are way better than just one. Gradually beat in 1-1/2 cups flour. I love the flavor of lemon. This lemon cream cheese pie is easy as pie! Use the back of a flat glass to press down firmly.