THREE INGREDIENT KEY LIME GREEK FROYO CAKE

INGREDIENTS

    1 quart vanilla Greek frozen yogurt, softened

6 oz (half of 12-oz can) frozen limeade concentrate, melted
24 gingersnaps or vanilla wafers, coarsely crushed

                                          HOW TO MAKE

 

1. Line a PYREX® EASY GRAB® 1.5-QT LOAF PAN with plastic wrap.
2. Working quickly, use an ice cream scoop to fill the bottom of the pan with half of the frozen yogurt. Return remaining frozen yogurt to freezer.
3. Drop half of the limeade concentrate by teaspoonfuls onto yogurt in pan. Use a butter knife to swirl limeade into frozen yogurt. Smooth with a spatula. Freeze 1 hour.
4. Sprinkle cookie crumbs evenly over first layer of frozen yogurt. Repeat with a second layer of frozen yogurt and limeade concentrate. Cover with plastic wrap; freeze at least 4 hours.
5. Peel back plastic wrap; invert cake onto a serving plate. Carefully peel off remaining plastic wrap. Cut into slices. Store in the freezer.

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