Creamy Raspberry-Limeade Bars

Heat oven to 350°F. Spray bottom of 13x9-inch pan with cooking spray.

In medium bowl, mix cookie dough and 1 teaspoon of the grated lime peel with hands or spoon until well blended. Press dough in bottom of pan. Bake 15 to 20 minutes or until light golden brown and set in center. Cool completely, about 30 minutes.

In large bowl, beat cream cheese, sugar, lime juice and remaining 2 teaspoons lime peel with electric mixer on medium speed until smooth and creamy. Add yogurt; beat until well blended.

In chilled medium bowl, beat whipping cream on high speed until soft peaks form. Gently fold whipped cream into cream cheese mixture until well blended. Spoon onto cooled crust; spread evenly.

Cover; refrigerate about 3 hours or until set. Cut into 5 rows by 4 rows. Top each bar with 2 raspberries and a lime slice. Cover and refrigerate leftovers.