Lemon Curd Fluff Bars

 

12.7 -ounces lemon curd

8 -ounces cream cheese at room temperature

8 -ounces Cool Whip

1 and ½ cups vanilla wafers crushed

6 T.  butter melted

 

Spray a 9×9-inch baking pan or glass pan with non-stick spray or line with parchment paper. In a bowl, mix the crushed vanilla wafers and the melted butter. Press the mixture into your prepared pan. Refrigerate while you’re mixing the filling. With a hand mixer or stand mixer, beat the cream cheese until smooth. Add the lemon curd and mix until it’s well combined. Fold in the Whipped Cream (Cool Whip) carefully. Spoon the filling into your crust. Cover and refrigerate 1 hour before cutting and serving. Cover or store in an airtight container 4 days. The crust starts to get a little soggy after that.