10 1/2 Honey Maid Graham Crackers, broken into quarters (42 rectangles)
1/2 cup frozen strawberries, pureed
1 cup nonfat plain Greek style yogurt
1 1/2 cup thawed frozen reduced-fat whipped topping
1 teaspoon vanilla extract
Instructions:
Line 9-inch square pan with foil, with ends of foil extending over sides. Arrange half the graham pieces, in 3 rows of 7 pieces each, on bottom of pan.
Spoon strawberry puree into medium bowl; stir in yogurt, whipped topping, and vanilla extract. Spread over graham pieces in prepared pan. Top with remaining graham pieces, aligning to match placement of graham pieces on bottom layer. Freeze 4 hours. Use foil handles to remove dessert from pan; cut between grahams to form 9 square bars and 3 rectangular bars or 21 rectangular bars. (square bars are pictured)
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