Strawberry Yogurt Crunch

• 3/4 cup butter, softened
• 1/3 cup packed brown sugar
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon baking soda
• 1 cup quick-cooking oats
• 1 cup sweetened shredded coconut, toasted
• 1/3 cup chopped nuts
• 1 carton (8 ounces) frozen whipped topping, thawed
• 1 1/2 cups strawberry custard-style yogurt or flavor of your choice

1. In a large bowl, cream butter and brown sugar until light and fluffy. Combine the flour, cinnamon and baking soda; gradually add to creamed mixture and mix well. Stir in the oats, coconut and nuts. Remove 1 cup for topping.
2. Press remaining oat mixture into an ungreased 13-in. x 9-in. baking dish. Bake at 350u0b0 for 12-13 minutes or until light brown. Cool on a wire rack.
3. In a large bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with reserved oat mixture. Cover and refrigerate for 4 hours or overnight.

butter, brown sugar, allpurpose, ground cinnamon, baking soda, oats, coconut, nuts, frozen whipped topping, strawberry custard

Taken from www.tasteofhome.com/recipes/strawberry-yogurt-crunch/ (may not work)