Ingredients
1 cup graham crumbs
1/4 cup butter, melted
2 cups frozen vanilla yogurt, softened
1 pkg. (85 g) Jell-O Lemon Jelly Powder
1-3/4 cups thawed Cool Whip Whipped Topping
Method
Sources
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Recipe1M+
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Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Grade A bourbon vanilla beans for custards, ice cream, extracts
Pure vanilla extract — everyday baking, custards, frosting
Achievable elevated desserts — laminated doughs, cakes, custards
Controlled temperature for homemade yogurt fermentation
Bean-flecked paste — easy vanilla bean flavor without scraping pods
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mix graham crumbs and butter; press onto bottom of plastic wrap-lined 8-inch square pan. freeze until ready to use. beat yogurt and dry jelly powder in large bowl with mixer until blended. add cool whip; mix well. spread onto crust. freeze 4 hours or until firm. remove from freezer 15 min. before serving. use plastic wrap handles to lift dessert from pan before cutting into squares. serve topped with berries.