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Here is what you’ll need!
Cookies & Cream Yogurt Bark
40 chocolate sandwich cookies
½ cup butter, melted
3 cups Greek yogurt
1. Crush the chocolate cookies in a resealable bag and pour into a large bowl. Reserve ¼ cup of the crushed cookies for topping.
2. Pour melted butter into the large bowl and stir until combined.
3. Spread out over the bottom of a parchment lined baking sheet, and press down to make a crust. Freeze for 30 minutes.
4. Spread Greek yogurt over the hardened cookie crust and top with the reserved crushed cookies. Freeze again for 3 hours or until frozen.
Easy As Pie_Main
Licensed via Warner Chappell Production Music Inc.
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