containers (6 oz each) yoplait light fat free boston cream pie yogurt
containers (6 oz each) yoplait light fat free red velvet yogurt
(0.81 oz) thin chocolate crisps, crushed (from 4.86 oz bowl)
How To Make frozen boston cream pie bars
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.
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.
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.
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