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“This was a contest winning recipe for TOH. It was originally created by Pat Stewart.”

Ingredients Nutrition

  • 1 (16 1/2 ounce) package refrigerated chocolate chip cookie dough
  • 1 (6 ounce) carton strawberry yogurt
  • 12 cup spreadable strawberry cream cheese
  • 2 teaspoons lemon juice
  • 18 teaspoon almond extract
  • 2 cups confectioners' sugar
  • 2 cups whipped topping
  • 1 cup chocolate fudge topping, warmed, divided
  • 1 12 cups sliced fresh strawberries
  • 14 cup sliced almonds


  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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