Lemon Icebox Pie Flag

Name: Lemon Icebox Pie Flag
Prep time: 20 min
Total time: 4 min
Ingredients: 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies; 6 egg yolks; 2 cans (14 oz each) sweetened condensed milk (not evaporated); 1 cup lemon juice; 1 container (8 oz) frozen whipped topping, thawed; 1/3 cup blueberries, patted dry; 2 cups raspberries, patted dry

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Prep Time: 20 minutes

Total: 4 hours, 45 minutes

Servings: 20

Cost: $0.73 /serving

Author : Pillsbury Kitchens

Ingredients

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1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies6 egg yolks2 cans (14 oz each) sweetened condensed milk (not evaporated)1 cup lemon juice1 container (8 oz) frozen whipped topping, thawed1/3 cup blueberries, patted dry2 cups raspberries, patted dry

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Instructions

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Step 1

Heat oven to 350°F. Thoroughly grease or spray 13x9-inch (3-quart) baking dish; press cookie dough in even layer in bottom and 1 1/2 inches up sides of dish. Bake 22 minutes. Cool 10 minutes.

Step 2

Meanwhile, in large bowl, beat egg yolks with whisk. Add condensed milk; beat until combined. Add lemon juice; beat until thickened, about 2 minutes. Pour egg mixture in cookie crust; bake 20 to 25 minutes or until set on edges but slightly jiggly in center.

Step 3

Cool 30 minutes at room temperature, then refrigerate until firm, at least 2 hours but no longer than 8 hours. Spread whipped topping over top. Arrange blueberries in top left corner to create blue field of stars section of flag. Make 6 red stripes with the raspberries. Carefully cover with plastic wrap; refrigerate at least 1 hour but no longer than 8 hours. Cut into 5 rows by 4 rows.