PREP TIME 20 mins

COOK TIME 40 mins

TOTAL TIME 1 hr

SERVINGS 12

INGREDIENTS  

• 1 18 oz roll Refrigerated sugar cookie dough room temperature
• 8 oz cream cheese softened
• ½ cup Post Fruity Pebbles
• ½ cup granulated sugar
• 1 egg room temperature
• 1 tsp vanilla extract

INSTRUCTIONS 

• Preheat oven to 350 F.
• Line an 8-inch square baking dish with parchment paper.
• In a medium bowl, combine softened cookie dough and Fruity Pebbles.
• Using a hand held mixer, beat cookie dough and Fruity Pebbles until thoroughly combined.
• Spread a little over half of the sugar cookie dough onto the bottom of the lined baking dish.  Press down to create an even layer.
• In a separate bowl, beat the cream cheese using a hand held mixer, until light and fluffy.
• Add sugar and beat until combined.
• Add the egg and vanilla extract and beat until smooth.
• Pour the cheesecake filling over the top of the Fruity Pebble sugar cookie dough base.
• Take the remaining Fruity Pebble sugar cookie dough and crumble over top.
• Bake for 35-40 minutes.
• Cool completely before cutting into bars.
• Store in refrigerator in an air-tight container.