We’ve turned a breakfast smoothie into a frozen dessert recipe that is sure to be a hit at your next summer barbecue. The layers of creamy Greek yogurt, whipped topping, berries and a crunchy pecan crumble all team up to create the perfect flavour combination in this recipe.
What do I need ?
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1 cup flour
1/2 cup oats
1/2 cup chopped pecans
1/4 cup packed brown sugar
1/2 cup butter, melted
1 pkg. (250 g) Philadelphia Brick Cream Cheese, softened
Combine first 5 ingredients; spread onto rimmed baking sheet. Bake 20 min. or until crisp. Cool completely.
Mix cream cheese and granulated sugar in medium bowl until blended; stir in yogurt.
Line 9x5-inch loaf pan with parchment, with ends of parchment extending over sides. Crumble oat mixture; sprinkle 2/3 onto bottom of prepared pan. Top with cream cheese mixture. Freeze 1 hour. Cover with Cool Whip.
Freeze 3 hours or until firm. Use parchment handles to remove dessert from pan. Top with berries and remaining oat mixture.
Kraft Kitchen Tips!
Prepare using walnuts.
Prepare using your favourite flavour of yogurt.
Calories From Fat
% Daily Value
Fat 20 g
Saturated fat 11 g
Cholesterol 45 mg
Sodium 160 mg
Carbohydrate 37 g
Fibre 2 g
Sugars 25 g
Protein 7 g
12 servings, 1/12 recipe (125 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.