Frozen: Boston Cream Pie Bars
Source of Recipe
bettycrocker.com
List of Ingredients
1 can (12 oz) evaporated skim milk
2 containers (6 oz each) Yoplait® Light Fat Free Boston cream pie yogurt
2 containers (6 oz each) Yoplait® Light Fat Free red velvet yogurt
1 package (0.81 oz) thin chocolate crisps, crushed (from 4.86-oz box) Recipe
1 Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan. Divide evaporated milk evenly between 2 small bowls. Stir Boston cream pie yogurt into one bowl; stir red velvet yogurt into remaining bowl. Cover and refrigerate red velvet yogurt mixture.
2 Spread Boston cream pie mixture into lined pan. Sprinkle with crushed crisps. Freeze 2 hours. Spoon and spread red velvet yogurt mixture on top. Freeze at least 2 hours until firm.
3 When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift frozen yogurt from pan. Pull back wrap and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch-thick slices. Serve immediately.
Serves 8
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