Yield: One 9x13-inch pan



  1. Mix graham crumbs and butter and press into 9" pan.
  2. Blend frozen yogurt and lemonade in mixer until well blended. Spread over crust.
  3. Freeze 4 hours or until firm.
  4. If you are doubling the recipe make sure you use a large bowl to blend the yogurt and lemonade. That 1/2 gallon of yogurt and the lemonade will fill a 3.5 qt. bowl easily and leave not much room for mixing.