The tart yogurt makes your lips pucker. The thick, creamy peanut butter ice cream keeps them that way. But the sweet and tasty deliciousness makes it all worthwhile.
Makes 9 sandwich squares • 9 scoops (about 3/4 carton) SLOW CHURNED® Yogurt Blends Vanilla • 18 graham cracker squares (rectangles, halved) • 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 SLOW CHURNED® Yogurt Blends Vanilla 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 frozen yogurt from pan and place on a cutting board. Cut into nine even squares. Remove a square from plastic wrap and place on peanut butter side of a cracker; top with another cracker jam side down. Wrap sandwiches individually or place in a covered container and freeze until ready to serve, or up to 3 days.
Fun Tip: Spread SLOW CHURNED® Yogurt Blends Vanilla 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.