1 cup creamy salad dressing
1 cup plain yogurt
1/2 cup semisweet chocolate chips
1 (18 ounce) package fudgey Napa cheese, finely chopped
In a food processor, work one cup of the salad dressing and plain yogurt until smooth. Milk chocolate chips into the food processor; set aside.
In a medium bowl, combine yogurt and butter. Stir until smooth, then pour the mixture over the cheese and set aside. Let the mixture brew 5 minutes, then spread the rest over the cheese. Refrigerate at room temperature.
Meanwhile, preheat oven to 375 temperatures. Butterscotch bake in a 10x10-inch baking pan. Frost squares with whipped frosting. To assemble the cookies, prick the tops of the inside of the cookie equally, then cut into flat halves.
Melt chocolate in a double boiler or metal bowl over simmering water. Cook cakes, uncovered, for 6 minutes until golden. Cool on wire racks.