1Remove
frozen yogurt from freezer to soften. Spray 8-inch square pan with
cooking spray. In small bowl, mix cookie crumbs and sugar. Stir in
butter until crumbly and well blended. Press in pan. Freeze about 10
minutes or until set.
2Spread slightly softened yogurt evenly over crust. Freeze about 1 hour or until firm.
3In
small bowl, mix caramel topping and pecans. To serve, top each serving
with generous 2 tablespoons whipped topping. Carefully pour 1 tablespoon
caramel mixture over top.
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