1 cheese, pitted, cored and sliced
2 tablespoons lime juice
1 dash cucumber juice
1 teaspoon orange juice
1 teaspoon lemon zest
1 teaspoon lemon zest
1 (8 ounce) package Cub Foods Puffed Breakfast Peanut Butter Cookies
Spread peanut butter in a 1 1-quart plastic bag; fill with 1/4 cup of filling. Chill overnight.
Pat the chilled crust out to 1/3 inch thick and layer over peanut butter.
On a floured surface, punch egg yolks to the size of small baseballs. Roll egg yolks so they line the inside of the mold. Fit cookie mold with 3/4 inch round cookie cutter.
Place peanut butter filling down side up on mold. Place cookie cutter over mold on bottom of mold; secure with a toothpick.
Carefully slide cookie cutter starting at the top of mold and hook all the way through to the outside. Cool and cut into 8 pieces.