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Heat oven to 350°F. Grease 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.
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Bake 15 to 20 minutes or until edges are golden brown and center is set. Cool 30 minutes.
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Spread lemon curd over cooled crust.
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In large bowl, beat cream cheese, marshmallow creme and yogurt with wooden spoon until well blended. Fold in whipped topping.
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Spread over lemon curd, swirling to resemble meringue topping.
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Refrigerate at least 1 hour or until serving time.
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For bars, cut into 6 rows by 4 rows. Store in refrigerator.