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Frozen PB&J Tart Yogurt Sandwich


Dreyer's Grand Ice Cream
9 squares

9 scoops (about 3/4 carton) Dreyer’s Slow Churned Tart Mango or Honey Frozen Yogurt
18 graham cracker squares (2x2 inches)
5 tablespoons peanut butter
3 tablespoons strawberry, grape or favorite jam


Line an 8x8-inch metal pan with plastic wrap, leaving an overhang on two ends.

Scoop Tart Mango or Honey Frozen Yogurt into pan and let soften slightly. Spread evenly; cover pan and return to freezer until firm, about 1 hour.

Spread about 1-1/2 teaspoons peanut butter on 9 of the graham crackers. Spread about 1 teaspoon jam on the remaining 9 graham crackers.

Remove pan from freezer. Holding plastic wrap, lift yogurt from pan and place on a cutting board. Cut yogurt into nine even squares. Remove a square of yogurt from plastic wrap and place on peanut butter side of a cracker; top with another cracker jam side down. Wrap individually or place in a covered container and freeze until ready to serve.

Quick tip: Spread Tart Mango or Honey Frozen Yogurt on a peanut butter cracker; top with jam and another cracker. Serve immediately or wrap and freeze.

Variation: Use a favorite wafer cookie such as ginger, chocolate or shortbread instead of graham crackers.



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