Instructions

For the No Bake Cheesecake Filling:

1. Add cream cheese to a medium size mixing bowl.
2. Blend until light and fluffy.
3. Add the cool whip and sugar.
4. Mix until combined.
5. Divided cream cheese mixture into TWO 2 cup portions
6. Add the strawberry mixture to one and the lemon mixture to the other.
7. Stir each mixture until combined.
8. Refrigerate 30 minutes.
9. Fill a small 12-inch piping bag with ONE cup of the strawberry mixture.
10. Fill a small 12-inch piping bag with ONE cup of the lemon mixture.
11. Snip the ends of each filled bag and slid into a large piping bag fitted with a large tip.
12. Lay one side of each sandwich on a platter or the counter and pipe on the Strawberry/Lemon filling.
13. Place another cookie on top.
14. Refrigerate 2 hours or until filling has hardened.
15. Store in refrigerator until ready to serve.

Make sure the tips of the small bag inserts into the piping tip. If you have missed some strawberry pieces and the tip gets clogged use a toothpick to remove the strawberry.

For the Strawberry Filling:

1. In a small bowl stir together the preserves, cornstarch and food coloring.

TIP: Make sure to take out any large strawberry pieces. They will clog up the piping tip.

For the Lemon Filling:

1. In a small bowl stir together the curd, cornstarch and food coloring.