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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This was a contest winning recipe for TOH. It was originally created by Pat Stewart. Ingredients:
1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough |
1 (6 ounce) carton strawberry yogurt |
1/2 cup spreadable strawberry cream cheese |
2 teaspoons lemon juice |
1/8 teaspoon almond extract |
2 cups confectioners' sugar |
2 cups whipped topping |
1 cup chocolate fudge topping, warmed, divided |
1 1/2 cups sliced fresh strawberries |
1/4 cup sliced almonds |
Directions:
1. Let dough stand at room temperature for 5-10 minutes to soften.
2. Press into an ungreased 9-in. springform pan.
3. Bake at 350° for 18-20 minutes or until golden brown. Cool on a wire rack.
4. In a small mixing bowl, beat the yogurt, cream cheese, lemon juice and extract until smooth.
5. Beat in confectioners' sugar; fold in whipped topping.
6. Remove sides of springform pan; place crust on a serving plate. Spread 3/4 cup fudge topping over crust to within 1/2 inches of edges; top with cream cheese mixture.
7. Arrange strawberries on top; sprinkle with almonds. Refrigerate for 1 hour or until set.
8. Drizzle with remaining fudge topping. Serve immediately.
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