These frozen yogurt sandwiches layer a smooth yogurt-and-whipped-topping filling between graham crackers. Freeze the assembled pan for at least six hours before cutting.
Ingredients
- 20 full graham cracker rectangles
- 1 tub low-fat yogurt, 32 ounces
- 1 tub low-fat whipped topping, 16 ounces, thawed
Instructions
- Line a 9×13-inch pan with parchment paper. A 9×9-inch square pan may also be used.
- Arrange 10 graham cracker rectangles in the bottom of the pan.
- Stir the whipped topping and yogurt in a large bowl until smooth.
- Spread the filling evenly over the graham crackers.
- Arrange the remaining 10 graham crackers over the filling.
- Freeze for at least 6 hours.
- Let the pan stand at room temperature for about 15 minutes before cutting.
- Cut along the graham cracker perforations for small rectangular sandwiches.
Yield and Storage
The exact yield depends on the cracker dimensions and how they fit the selected pan. Keep the sandwiches frozen in a covered container.
