Raspberry Yogurt Crunch Cake

• 1 (32 oz.) container raspberry frozen yogurt, softened
• 2 c. granola cereal
• 1 (32 oz.) container vanilla frozen yogurt, softened
• 1/2 c. raspberry pourable fruit
• fresh raspberries and mint sprigs (for garnish)

1. Line bottom of 9-inch spring-form pan with circle of waxed or parchment paper.
2. Into prepared pan spoon raspberry frozen yogurt. With back of spoon smooth to make an even layer.
3. Evenly top with granola.
4. Spoon vanilla frozen yogurt over granola.
5. With back of spoon smooth to make even layer.
6. Tightly cover; freeze 4 hours. Unwrap and remove side of spring-form pan.
7. Invert cake onto a serving platter; remove pan bottom and pull off paper.
8. Drizzle the top of cake with raspberry pourable fruit.
9. Garnish with raspberries and mint.
10. Makes 12 servings.
11. Per serving: 265 calories.

container raspberry frozen yogurt, granola cereal, container vanilla, fresh raspberries

Taken from www.cookbooks.com/Recipe-Details.aspx?id=625351 (may not work)