Step 1

Preheat oven to 450F degrees. Line a 9 x 9 inch baking pan with aluminum foil and spray with non-stick cooking spray. Set aside.

Step 2

Unroll both refrigerated pie crusts. Press both pie crusts into the bottom of the prepared pan, folding pie crust edges down. Bake for 10 minutes. Let cool completely.

Step 3

In a medium size bowl, mix together the cream cheese, powdered sugar, 1 cup of Cool Whip from the 8 oz. tub of Cool Whip. Spread on top of cooled pie crust.

Step 4

In a medium size bowl, whisk together instant lemon pudding mix, and cold milk until pudding is thick. Spread on top of cream cheese layer.

Step 5

Spread remaining Cool Whip topping on top of lemon pudding layer and sprinkle with yellow colored sugar sprinkles.

Step 6

Place pie bars in refrigerator for at least 1 hour before serving. Remove cooled pie bars from the baking pan using the aluminum foil overhang on the sides.

Step 7

Cut into squares. Use a very sharp knife and wipe off with a paper towel between each cut to make neat, even cuts.