- 20
- 20 mins
- 195 mins
Ingredients
- 1 1 roll (16.5 oz) Pillsbury™ refrigerated sugar cookies
- 1 tablespoon 1 tablespoon grated lemon peel and 1/4 cup lemon juice from 1 large lemon
- 2 packages 2 packages (8 oz each) cream cheese, softened
- 1/4 cup 1/4 cup sugar
- 2 containers 2 containers (6 oz each) Yoplait® Original lemon burst yogurt
- 3/4 cup 3/4 cup heavy whipping cream
Preparation
Step 1
1
Heat oven to 350°F. Let cookie dough stand at room temperature 10 minutes to soften.
2
In medium bowl, mix cookie dough and 1 teaspoon of the grated lemon peel with hands or spoon until well blended.
3
Press dough in bottom of ungreased 13x9-inch pan. Bake 15 to 20 minutes or until golden brown. Cool completely, about 30 minutes.
4
In large bowl, beat cream cheese, sugar, lemon juice and remaining 2 teaspoons lemon peel with electric mixer on medium speed until smooth and creamy. Add yogurt; beat until well blended.
5
In another large bowl, beat whipping cream on high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well blended. Spoon onto cooled crust; spread evenly. Cover; refrigerate about 2 hours or until set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.
20 min
prep time
3 hr 15 min
total time
6
ingredients
20
servings