Ingredients
2 boxes Girl Scout Lemon Coolers crushed to crumbs.
½ pint Red Raspberries
1/3 cup Raspberry puree
4 cups HeavyCream
½ cup Sugar

Lemon Curd
8 Egg Yolks
1¼ cup Sugar
¾ cup fresh Lemon Juice
½ cup Butter softened
4 tsp Lemon Zest
pinch of Salt

Procedure
In heavy non-reactive saucepan beat the yolk & sugar. Stir in lemon juice, butter, & salt. Cook over med-low heat stirring constantly until thick, but still pourable. Do not allow mixture to boil!!! Pour into strainer. Discard any residue. Stir in Zest & Cool.

Assembling:
Line 9" spring form pan with parchment paper on the sides and bottom. Sprinkle 1/3 of the lemon cooler crumbs evenly over bottom of pan. whip the cream with ½ cup sugar until firm. Divide the cream into 3 bowls. Half in on bowl, and two bowls with ¼ each.

Reserve 1 cup of the chilled lemon curd. fold remaining curd into bowl with ½ cream. Mix well.

Spread over cookies. Top with 1/3 more of the cookie crumbs. Mix 1/3 cup raspberry puree into one of the whipped creams. Spread over cookies layer evenly.

Top with fresh raspberries. Drizzle the reamining 1 cup of lemon curd over the raspberries.

Top with ¼ of whipped cream. Top with remaining cookies.

Cover & chill for 3 hours