As promised, here’s a recipe using the yogurt in my refrigerator that needs eaten.
If you don’t have a graham cracker crust, here’s a quick recipe. Crumble up about 16 graham cracker squares. As you can see, I used the bottom of a cup to break up the graham crackers.
Add 1/2 cup of sugar and 8 tablespoons of butter.
Mix together and press in the bottom of a pie pan. Freeze this for about 30 minutes to an hour.
Mix together 12 ounces of cool whip and 16 ounces of yogurt (I used blueberry).
Spread on top of the prepared graham cracker crust. Freeze for 3 hours.