1 roll (16.5 oz) Best Choice Refrigerated Sugar Cookie Dough
1 tub (16 oz) Best Choice Frozen Whipped Topping, thawed
2 cans (14 oz each) Best Choice Sweetened Condensed Milk
5 fresh large limes (3/4 cup lime juice, 2 tablespoons lime zest made from peel)
2 containers (6 oz each) Best Choice Key Lime Pie Yogurt
reheat oven to 350 degrees. Slice and bake cookies for 12 minutes or until golden brown on edges. Let cookies cool before breaking them into a gallon-sized re-sealable plastic bag. Crush cookies with a rolling pin or hand.
Press crushed cookies into a 13X9-inch glass baking pan (no need to grease). This is the pie crust.
Pour sweetened condensed milk and lime juice into a large bowl and beat with an electric mixer on medium setting until smooth.
Stir in yogurt and lime zest into lime and milk mixture. Fold whipped topping in until combined. Spoon finished mixture on top of cookie pie crust. Cover and freeze overnight. Cut into bars. Top each with a lime wedge and serve.