Mini Lemon Lime Tartlets

These are so light and refreshing!

1 pkg. (16.5 oz.) Refrigerated Sugar Cookie Dough

1 can (14 oz.) Sweet and Condensed Milk

1 pkg. (8 oz.) regular or reduced fat cream cheese, at room temperature
2 cups cool whip thawed (fat free or reduced fat can be used)
1/4 cup lemon juice
2 teaspoons grated lemon peel
1/4 cup lime juice
2 teaspoons grated lime peel
Additional lemon and lime quarter slices, peel curls or grated peel (optional)

Directions:

PREHEAT oven to 325º F. Paper-line 24 muffin cups.

CUT dough along pre-scored lines; place one piece of cookie dough in each muffin cup.

BAKE for 13 to 15 minutes or until golden brown. Cookies will be puffy. Cool completely in pan on wire rack.

BEAT sweetened condensed milk and cream cheese in large mixer bowl until smooth. Gently fold in whipped topping. Divide mixture into two medium bowls. Stir lemon juice and lemon peel into one bowl and lime juice and lime peel into other bowl.

POUR about 3 tablespoons lemon cream cheese mixture over 12 cookie cups. Repeat with lime cream cheese mixture and remaining cookie cups. Refrigerate for 2 hours or overnight. Decorate with lemon and lime quarter slices, curls or peel, if desired.

Using low and reduced fat cream cheese and whipped topping helps to make these treats lower in fat.