Total Time
25mins
Prep 10 mins
Cook 15 mins

This looks easy and quick, wonderful for last minute company. At least, that's what I think. Courtesy: Robin Janine Peterson from Peoria, Az. for the Bake-Off42 in Orlando, 2006. Cooling time is 30 minutes and chilling time is at least 1 hour.

Ingredients Nutrition

  • 1 (18 ounce) roll Pillsbury sugar cookie dough
  • 1 cup lemon curd (11-1/4-12 oz jar)
  • 12 cup marshmallow creme
  • 6 ounces yoplait original 99% fat free french vanilla yogurt
  • 1 cup frozen whipped topping (thawed)

Directions

  1. Heat oven to 350°F.
  2. Grease 11"x9" pan with shortening or cooking spray.
  3. Break up cookie dough into pan; press in bottom to form crust.
  4. Bake 15-20 minutes or until edges are golden brown and center is set.
  5. Cool on wire rack 30 minutes.
  6. Spread lemon curd over cooled baked crust.
  7. In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt until well blended.
  8. Fold in whipped topping.
  9. Spread over lemon curd, swirling to resemble meringue topping.
  10. Refrigerate at least 1 hour or until serving time.
  11. Cut into 6 rows by 4 rows.
  12. Store in refrigerator.

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