3

Pillsbury™ refrigerated pie crusts, softened as directed on box (from 2 boxes)

1/4

cup sugar

2

packages (8 oz each) cream cheese, softened

2

containers (6 oz each) Yoplait® Original lemon burst yogurt

Juice and grated peel of 1 lemon (3 tablespoons juice and 1 teaspoon peel)

6

cups assorted berries (sliced strawberries, blueberries, raspberries and blackberries)

1

cup strawberry glaze (from 13.5-oz container)

1

Heat oven to 450°F. Remove 2 of the pie crusts from pouches. Unroll and stack on lightly floured surface. Roll to 17x12-inch rectangle. Fit crust into ungreased 15x10x1-inch pan, pressing into corners. Fold crust even with edges of pan. Prick crust several times with fork.

2

Bake 10 to 12 minutes or until golden brown. Cool completely, about 30 minutes.

3

Meanwhile, remove another pie crust from pouch. On lightly floured surface, unroll crust. Roll to 12-inch circle. Cut stars using 1-, 1 1/2- and 2-inch cookie cutters. Place 1 inch apart on large ungreased cookie sheet. Brush with water; sprinkle with 1 tablespoon of the sugar.

4

Bake 5 to 7 minutes or until golden brown. Cool 1 minute on cookie sheet. Remove to cooling rack. Cool completely, about 15 minutes.

5

Meanwhile, in medium bowl, beat remaining 3 tablespoons sugar, the cream cheese, yogurt, lemon juice and lemon peel with electric mixer on high speed until smooth and creamy. Spread evenly into crust-lined pan. Refrigerate about 30 minutes or until chilled.

6

In large bowl, mix berries and glaze until well blended. Spoon berry mixture evenly on top of cream cheese-topped pie crust. Place pie crust stars on top of berry mixture.