1 roll (16.5 oz) Pillsbury® Create 'n Bake™ refrigerated sugar cookies
1 cup lemon curd (from 11 1/4- to 12-oz jar)
1 package (3 oz) cream cheese, softened
1/2 cup marshmallow creme
1 container (6 oz) Yoplait® Original 99% Fat Free French vanilla yogurt
1 cup frozen whipped topping, thawed
1. Preheat oven to 350°F/180°C. Grease 9 x 13-inch pan with shortening or cooking spray. In pan, break up cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust.
2. Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
3. Spread lemon curd over cooled crust. In large bowl, beat cream cheese, marshmallow creme and yogurt with wooden spoon until well blended. Fold in whipped topping. Spread over lemon curd, swirling to resemble meringue topping. Refrigerate at least 1 hour or until serving time. For bars, cut into 6 rows by 4 rows. Store in refrigerator.
Makes 24 bars.
Source: Pillsbury Bake-Off Winner Robin Janine Peterson
Bake-Off® Contest 42, 2006
Date: November 21, 2006