Mix the graham cracker crumbs and margarine together. Press firmly into the bottom of a 9 inch square pan. In a large bowl, with an electric mixer, on medium speed, beat the yogurt and lemonade concentrate together until it is well blended. Spread the yogurt mixture over the crust and freeze for 4 hours or until it firms. Cut into squares and top each square with whipped topping. You can garnish with fresh mint sprigs and lemon slices, if you like. Store leftover dessert in the freezer.
By Robin from Washington, IA
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