By: Melanie King
18 squares graham crackers, finely crushed (about 1¼ c. crumbs)
⅓ c. margarine or butter, melted
1 qt. (4 c.) frozen vanilla yogurt, softened
1 (6 oz.) can frozen lemonade concentrate, thawed
½ c. thawed whipped topping
Directions:
Mix graham cracker crumbs and margarine. Press firmly onto bottom of 9x9 pan. Beat yogurt and lemonade concentrate in large bowl with electric mixer on medium speed until well blended. Spread over crust. Freeze 4 hours or until firm. Cut into squares. Top each square with a dollop of whipped topping. Garnish with fresh mint sprigs and lemon slices, if desired. Store leftover dessert in freezer.
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