Step 1

Heat oven to 350°F. Cut dough into 1/2-inch slices; place slices on ungreased large cookie sheet. Bake 18 to 20 minutes or until golden. Cool completely, then break cookies into gallon-size resealable food-storage plastic bag. Seal bag, and finely crush cookies with rolling pin.

Step 2

Pour finely crushed cookies into large bowl; stir in 1 cup of the thawed whipped topping. Press mixture into ungreased 13x9-inch (3-quart) glass baking dish.

Step 3

In large bowl, mix condensed milk and lime juice; beat with electric mixer on medium speed until thick and smooth.

Step 4

Fold remaining whipped topping and yogurt into milk mixture. Spoon onto cookie crust. Top with grated lime peel. Cover and refrigerate about 8 hours or until completely set. Cut into 5 rows by 4 rows. Cover and refrigerate leftovers.