A bright, tangy dessert with layers of sweet sugar cookie crumble and zesty lemonade flavor — perfect for sunny days.

Scale

1 box sugar cookie mix (plus ingredients needed)

1 can (12 oz) frozen lemonade concentrate, thawed

1 cup powdered sugar

1 cup sour cream

1 teaspoon vanilla extract

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1. Prepare sugar cookie mix as directed. Press half into a greased 9×13-inch pan.

2. Bake base at 350°F for 10 minutes.

3. Whisk sour cream, lemonade concentrate, and vanilla until smooth.

4. Pour over crust; crumble remaining dough on top.

5. Bake 20–25 minutes until golden and set.

6. Cool, drizzle with glaze, and chill before serving.

Store chilled for up to 4 days. For extra tang, add lemon zest to the filling.