Mock Lemon Meringue Bars

• 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)

1. Heat oven to 350F.
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.

sugar, lemon curd, marshmallow creme, yoplait original, frozen whipped topping

Taken from www.food.com/recipe/mock-lemon-meringue-bars-154917 (may not work)