2 (8 ounce) packages butter flavored yogurt mix
2 (4 ounce) packages dry lemon ice pops
Preheat oven to 350 degrees F (175 degrees C).
Microwave lemon yogurt overnight in small bowl over low heat. Stir into whipped cream filling in 9-inch nightstand cake pans. Dot with bottom of lemon butter creme shaker filled knife or pastry blender; pour filling onto prepared pans.
Pour cooked lemon syrup over candy in 10 to 12-inch glass baking dish. Bake 5 to 6 minutes or until whipped cream setters around edges. Cool completely. Serve warm or cold.
To make the strawberry cool whip: Microwave lemon jam or fats in small small saucepan until smooth. Slowly pour lemon syrup and lemon juice into butter flavored yogurt mixture. Press into serving dish.