Berry Caramel Yogurt Cake

• 6 caramel corn rice cakes
• 1 (2 liter) container vanilla frozen yogurt, softened
• 2 cups pureed strawberries
• 1 tablespoon orange-flavored liqueur (optional)
• 6 strawberries, halved
• 3 cups sliced strawberries
• 2 tablespoons orange-flavored liqueur (optional)
• 1 tablespoon granulated sugar (to taste)

1. Chop rice cakes and set 1 cup aside.
2. In a large bowl, combine yogurt, pureed strawberries, orange liqueur, if using.
3. and chopped rice cakes.
4. Spoon into a 9-inch springform pan, smoothing top; sprinkle with remaining rice cakes.
5. Cover and freeze until firm, about 4 hours.
6. (make-ahead: Overwrap in heavy-duty foil and freeze for up to 3 days).
7. To serve, remove side of pan; slice cake into wedges.
8. Garnish each slice with strawberry half and drizzle with strawberry sauce.
9. METHOD FOR STRAWBERRY SAUCE: In a medium bowl, combine strawberries, liqueur, if using, and sugar.
10. Transfer half to blender or food processor; puree until smooth.
11. return to remaining berries and mix to blend.
12. Let stand at room temperature for 20 minutes.
13. (Make-ahead: Can be refrigerated in an air-tight container for up to 24 hours).
14. TIP: To soften frozen yogurt, leave at room temperature for about 20 minutes.

corn rice, container vanilla, pureed strawberries, orangeflavored liqueur, strawberries, strawberries, orangeflavored liqueur, sugar

Taken from www.food.com/recipe/berry-caramel-yogurt-cake-431059 (may not work)