These are the best things ever and super easy!!
1 pkg of 24 sugar cookies
8 oz. of cream cheese
1 can of sweetened condensed milk
2 c. of frozen whipped topping
2 tsp. of lemon zest
1/4 c. of lemon juice
2 tsp. of lime zest
1/4 c. of key lime juice
Preheat oven to 325 degrees.
Line a muffin pan with paper liners. Place one cookie in each liner. Bake until done, about 10 minutes. Once the cookies are done cool completely in tin on a rack. The cookies will be puffy. They must stay in the tin so that the cookies don’t spread while cooling.
Once the 24 cookie “crusts” are cool, combine the cream cheese and condensed milk. Beat until smooth. Once smooth, fold in 2 c. of thawed whipped topping. Once thoroughly combine, divide in equal portions into two bowls.
In the first bowl, add the 2 tsp. of lemon zest and 1/4 c. of lemon juice and combine well. In the second bowl, add the 2 tsp. of lime zest and 1/4 c. of lime juice and combine well.
Top 12 of the cookie crusts with lemon mixture and 12 of the cookie crusts with the lime mixture. Top with sprinkles or easter candy or with slices of lemon and lime.