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

MOCK LEMON MERINGUE BARS

1 (16.5 oz) roll Pillsbury refrigerated sugar cookies
1 cup lemon curd (from 11 1/4 to 12-oz jar)
1 (3 oz) package cream cheese, softened
1/2 cup marshmallow creme
1 (6 oz) container Yoplait 99% Fat Free French vanilla yogurt
1 cup frozen whipped topping, thawed

Heat oven to 350 degrees F. Grease a (13x9-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.

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

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
Adapted from source: Yoplait Yogurt