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Strawberry Yogurt Crunch




Source of Recipe


Macklinda


List of Ingredients





Strawberry Yogurt Crunch

3/4 cup butter or margarine, softened
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon baking soda
1 cup quick-cooking oats
1 cup flaked coconut, toasted
1/3 cup chopped nuts
1 carton (8 ounces) frozen whipped topping, thawed
2 cartons (6 ounces each) strawberry custard-style yogurt or flavor of your choice



Recipe



In a mixing bowl, cream butter and brown sugar. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture. Stir in the oats, coconut and nuts. Remove 1 cup for topping. Press remaining oat mixture into an ungreased 13-in. x 9-in. x 2-in. baking dish. Bake at 350° for 12-13 minutes or until light brown. Cool on a wire rack.

In a bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight.

Yield: 12-15 servings.