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Birthday Cake Lush BarsBirthday Cake Lush Bars

Birthday Cake Lush Bars

Lush desserts are layered desserts, typically a combination of cream cheese, whipped cream and pudding. They are sweet, creamy and absolutely luscious! This dessert has the flavor of a birthday cake. It’s perfect for anyone who loves birthday cake or sprinkles!
Twin Cities food blogger greens & chocolate
Twin Cities food blogger greens & chocolate
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Recipe - ST. LOUIS PARK (+Wines & Spirits)
Recipe: Birthday Cake Lush Bars
Birthday Cake Lush Bars
Prep Time25 Minutes
Servings12
Cook Time15 Minutes
Ingredients
1 pound package refrigerated sugar-cookie dough
â…“ cup unsalted butter, melted
16 ounces cream cheese, at room temperature
1 cup powdered sugar
2 teaspoons pure vanilla extract
½ teaspoon almond extract
24 ounces Cool Whip, thawed, divided
½ cup rainbow sprinkles, plus extra for sprinkling
2 - 4-ounce boxes instant vanilla pudding
3 cups milk
Directions
  1. Heat oven to 350 F.
  2. Place the cookie dough balls on a baking sheet and bake according to package directions. Let cool completely.
  3. Place all but 1 cookie into a large food processor and pulse until the cookies are fine crumbs.
  4. In a large bowl, combine the cookie crumbs and melted butter and stir well to combine.
  5. Press the mixture into a greased 9×13-inch baking dish to form the crust.
  6. In a large bowl with an electric mixer, beat the cream cheese until creamy, about 1 minute.
  7. Add the powdered sugar, vanilla extract and almond extract, and beat until well combined, scraping down the edges of the bowl as needed.
  8. Stir in 1 container of the Cool Whip and the sprinkles. Spread this mixture on top of the cookie-crumb crust.
  9. In a large bowl, combine the pudding mix with the milk and stir for two minutes, until it starts to set up.
  10. Spread on top of the cream-cheese mixture. Top with the last container of Cool Whip.
  11. Crush the remaining sugar cookie and sprinkle on top of the dessert, along with additional rainbow sprinkles.
  12. Refrigerate for at least four hours. Cut into squares and serve. Enjoy!
25 minutes
Prep Time
15 minutes
Cook Time
12
Servings

Directions

  1. Heat oven to 350 F.
  2. Place the cookie dough balls on a baking sheet and bake according to package directions. Let cool completely.
  3. Place all but 1 cookie into a large food processor and pulse until the cookies are fine crumbs.
  4. In a large bowl, combine the cookie crumbs and melted butter and stir well to combine.
  5. Press the mixture into a greased 9×13-inch baking dish to form the crust.
  6. In a large bowl with an electric mixer, beat the cream cheese until creamy, about 1 minute.
  7. Add the powdered sugar, vanilla extract and almond extract, and beat until well combined, scraping down the edges of the bowl as needed.
  8. Stir in 1 container of the Cool Whip and the sprinkles. Spread this mixture on top of the cookie-crumb crust.
  9. In a large bowl, combine the pudding mix with the milk and stir for two minutes, until it starts to set up.
  10. Spread on top of the cream-cheese mixture. Top with the last container of Cool Whip.
  11. Crush the remaining sugar cookie and sprinkle on top of the dessert, along with additional rainbow sprinkles.
  12. Refrigerate for at least four hours. Cut into squares and serve. Enjoy!