Stir chopped gingersnaps, sliced bananas and toasted pecans into softened vanilla frozen yogurt for a quick, crowd-pleasing dessert.

Makes 4 servings

ACTIVE TIME: 10 minutes

TOTAL TIME: 20 minutes

EASE OF PREPARATION: Easy

2 cups vanilla frozen yogurt, softened
6 gingersnap cookies, chopped
2 bananas, sliced
1/4 cup chopped toasted pecans

Layer equal portions of frozen yogurt, chopped gingersnaps, bananas and pecans into 4 small dessert cups or glasses. Freeze until the yogurt is firm, at least 10 minutes.

NUTRITION INFORMATION: Per serving: 287 calories; 12 g fat (4 g sat, 4 g mono); 15 mg cholesterol; 42 g carbohydrate; 5 g protein; 2 g fiber; 81 mg sodium; 249 mg potassium.
3 Carbohydrate Servings
Exchanges: 2 carbohydrates (other), 1 fruit, 2 fat

Delicious. It's very easy and the end result looks very professional! This sounds silly, but I missed the part where you have to start with frozen yogurt--I assumed you started with regular and it would turn out like the stuff you get from TCBY. I won't say it was the same, but using fat free vanilla brown cow organic yogurt, this recipe still turned out wonderfully. I really enjoyed the textures of banana and frozen yogurt. So good! Also, British cookies called Hob Nobs work really well because of the thin chocolate layer. Just a hint of chocolate makes this desert irresistible!!

Lindsey, Austin, TX

What a brilliant blend of flavors! Sophisticated and homey at the same time. I used My-Del brand cookies and I think I'll try the chocolate ones next time.

Lucy, Savannah, GA

This was very yummy. Rich and sweet, so a little bowl is enough. Don't make this ahead and freeze overnight. The bananas freeze solid and hurt your teeth cuz they are so cold. Here is a delicious tip... add a drizzle of caramel sundae syrup over the banana layer. YUM! Also, a squirt of rediwhip on top makes it special.

de, Moline, IL