Strawberry Fudge Torte

This was a contest winning recipe for TOH. It was originally created by Pat Stewart.

• Ready In: 50 mins
• Serves: 12

Ingredients

• 1 (16 1/2ounce) package  refrigerated chocolate chip cookie dough
• 1 (6 ounce) carton  strawberry yogurt
• 1⁄2 cup  spreadable strawberry cream cheese
• 2  teaspoons lemon juice
• 1⁄8 teaspoon  almond extract
• 2  cups confectioners' sugar
• 2  cups  whipped topping
• 1  cup  chocolate fudge topping, warmed, divided
• 1 1⁄2 cups  sliced fresh strawberries
• 1⁄4 cup  sliced almonds

Directions

1. Let dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 9-in. springform pan.
3. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
4. In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
5. Beat in confectioners' sugar; fold in whipped topping.
6. Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
7. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
8. Drizzle with remaining fudge topping. Serve immediately.