Recipe: Mock Lemon Meringue Bars (using refrigerated cookie dough)

MOCK LEMON MERINGUE BARS

FOR THE CRUST:
1 (18 oz) roll Pillsbury refrigerated sugar cookies
FOR THE LEMON FILLING:
1 cup lemon curd (from 11 1/4- to 12-oz jar)
FOR THE TOPPING:
1 (3 oz) package cream cheese (1/3 cup), softened
1/2 cup marshmallow creme
1 (6 oz) container Yoplait Original 99% Fat Free French vanilla yogurt
1 cup frozen whipped topping, thawed

TO MAKE THE CRUST:
Preheat oven to 350 degrees F. Grease 13x9-inch pan with shortening or cooking spray.

Break up cookie dough into pan; press in bottom to form crust.

Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool on wire rack 30 minutes.

TO PREPARE THE LEMON FILLING:
Spread lemon curd over cooled baked crust.

TO PREPARE THE TOPPING:
In large bowl, beat with wooden spoon, cream cheese, marshmallow creme and yogurt 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.

TO SERVE:
Cut into 6 rows by 4 rows. Store in refrigerator.

High Altitude (3500-6500 ft):
Before pressing cookie dough in pan, knead or stir 3 tablespoons flour into dough.

Makes: 24 bars
Source: Robin Janine Peterson, Peoria, AZ, Pillsbury Bake-Off 42, Orlando, 2006