Red, White And Blue Frozen Yogurt Cake

• FOR THE CRUST:
• 12 whole Graham Crackers
• 2 Tablespoons Butter, Melted
• FOR THE BLUEBERRY LAYER:
• 1 cup Frozen Blueberries
• 1 Tablespoon Sweetened, Condensed Milk
• 1/4 cups Greek Yogurt
• 1 pinch Salt
• FOR THE BANANA LAYER:
• 1 whole Banana, Peeled And Frozen
• 1 Tablespoon Sweetened, Condensed Milk
• 1/4 cups Greek Yogurt
• 1 pinch Salt
• FOR THE WATERMELON LAYER:
• 1 cup Frozen Diced Seedless Watermelon
• 1 Tablespoon Sweetened, Condensed Milk
• 1/4 cups Greek Yogurt
• 1 pinch Salt

1. To freeze all these fruits, peel and slice the banana, cut the watermelon into bite size pieces and place both along with the loose blueberries on a sheet pan in the freezer. Once frozen, put each fruit into a separate plastic bag and keep in the freezer until needed.
2. Add the graham crackers and melted butter to a small food processor and pulse until thoroughly incorporated. Place the mixture into a half-size spring-form pan (approximately 4" - 5") and press the crumbs to the bottom and sides. Place in the freezer while you make the first layer of frozen yogurt.
3. Rinse the bowl of the food processor and add the frozen blueberries, condensed milk, yogurt and salt. Puree until smooth and pour into the prepared crust. Return to the freezer for at least 30 minutes.
4. Rinse the bowl of the food processor again and add the frozen banana, condensed milk, yogurt and salt. Puree until smooth and pour on top of the blueberry layer. Return to the freezer for at least 30 minutes.
5. Rinse the bowl of the food processor again and add the watermelon, condensed milk, yogurt and salt. Puree until smooth and pour on top of the banana layer. Return to the freezer for at least 1 hour before serving.
6. To slice, run the blade of a knife under hot water for a minute, wipe dry and slice.

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Taken from tastykitchen.com/recipes/desserts/red-white-and-blue-frozen-yogurt-cake/ (may not work)