Ingredients
1
can (12 oz) evaporated skim milk
2
containers (6 oz each) Yoplait® Light Fat Free Boston cream pie yogurt
2
containers (6 oz each) Yoplait® Light Fat Free red velvet yogurt
1
package (0.81 oz) thin chocolate crisps, crushed (from 4.86-oz box)
Preparation
Line 8x4-inch loaf pan with plastic wrap, leaving edges hanging over sides of pan. Divide evaporated milk evenly between 2 small bowls. Stir Boston cream pie yogurt into one bowl; stir red velvet yogurt into remaining bowl. Cover and refrigerate red velvet yogurt mixture.
Spread Boston cream pie mixture into lined pan. Sprinkle with crushed crisps. Freeze 2 hours. Spoon and spread red velvet yogurt mixture on top. Freeze at least 2 hours until firm.
When ready to serve, dip bottom half of pan into hot water about 1 minute to loosen yogurt mixture. Use plastic wrap to lift frozen yogurt from pan. Pull back wrap and remove. Let stand 5 to 10 minutes to soften slightly. Cut into eight 1-inch-thick slices. Serve immediately.
