Email to Stella      

Recipe Categories: Stella's HOME PAGEAPPETIZERS BAKING_SITES BBQ BEAUTY BEEF BEVERAGES BIOGRAPHY BREAD BREAKFAST BROWNIESandBARS BUTTERS_SPREADS CAKES CANDY CANNING_PRESERVING CASSEROLES CELEBRITY CHEESECAKES CHOCOHOLICS_ANONYMOUS COMFORT_FOOD COOKIES COOKING_FOR_2 COPYCAT CRAFT_RECIPES CROCKPOT DESSERTS DIABETIC DIETS ENTERTAINING ETHNIC FISHandSEAFOOD FONDUE FREEZER_FRIENDLY FROSTINGandFILLING FRUIT FUDGE GIFT_BASKET GIFT_JARS GLUTEN_FREE GRILL HINTSandTIPS HOLIDAYS HOMEMADE_PRODUCTS ICE_CREAM JAMSandJELLIES KIDDIE_MENU LOWFAT LOW_CARB MARINADES_RUBS MINUTE_MEALS MUFFINS OAMC PASTA PASTRIES PET_FOOD pHBalance PICNICandCAMPING PIES PIZZA POLITICIAN_FAVORITES PORK POULTRY PRESSURECOOKER QUANTITY_COOKING SALADandDRESSING SANDWICHES SAUCES SEWING_CRAFTS SIDE_DISHES SNACKS SOUPS_STEWS_CHOWDER_CHILI SOUTH_BEACH_DIET STATE_RECIPES TOP_TEN VEGETABLES VEGETARIAN

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