Frozen Blueberry Yogurt Squares

Crust: 3/4 cup flour 2 tablespoons sugar 1/2 cup butter, softened 1/3 cup sliced almonds

FILLING: 3 containers blueberry yogurt (2 cups) 4 ounces thawed cool whip (1 3/4 cups)

Heat oven to 375�F. Grease bottom only of 9x9 inch square pan. Beat flour, sugar and butter in small bowl on low speed until dough forms. Stir in almonds. Press evenly in pan. Bake 10-12 minutes, or until lightly golden brown. For filling, fold yogurt into whipped topping. Spread topping over crust. Cover and freeze at least 2 hours. If frozen longer than 8 hours, let stand 15-30 minutes before serving. cover and freeze any remaining squares.

Optional: can cover with canned blueberry pie filling if desired.

Contributed by: Edit

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