1 (16.5 oz.) tube refrigerated sugar cookie dough, room temp
1 tsp. lemon zest
1 tbsp. lemon juice
1 (24.3 oz.) refrigerated ready-to-eat cheesecake filling
2 cups frozen whipped cream, thawed
1 (6 oz.) pkg. Betty Crocker raspberry drizzlers topping
Strawberries, for garnish

Line a 9" square baking pan with foil, letting the foil drape over the sides. Lightly spray with cooking spray.

Preheat oven to 350°F.

Press cookie dough into bottom of pan evenly. Bake 10-12 minutes or until light brown, then cool on rack.

In a large bowl, mix cheesecake filling, lemon zest, lemon juice. Fold in 1-1/2 cups whipped cream. Spread over cooled crust. Chill 2 hours. Use foil to lift cheesecake from pan.

Drizzle raspberry sauce over cake. Cut into bars, garnish with strawberries and whip cream.

Easy and creamily delicious.

Submitted by: Sherry Monfils