I found this recipe in the April/May 2002 edition of Country magazine. This dessert is perfect for warm, summer months!

Ingredients
3/4 cup butter or margarine, softened
1/3 cup packed brown sugar
1/2 cup all-purpose flour
1/2 tsp. ground cinnamon
1/4 tsp. baking soda
1 cup quick-cooking oats
1 cup flaked coconut, toasted
1/3 cup chopped nuts (your choice)
1 cartoon (8 ounces) frozen whipped topping, thawed
2 cartons (6 ounces EACH) strawberry custard-style yogurt (I used Yoplait)
1 cup of granola

Method
Cream butter and brown sugar. Combine the flour cinnamon and baking soad; gradually add to the creamed mixture. Stir in the oats, toasted coconut, and nuts. Press this mixture into an ungreased 13x9x2 pan. Bake at 350 degrees for 12 minutes, or until light brown. Cool on wire rack.

In bowl, fold whipped topping into yogurt. Spread over crust. Sprinkle with 1 cup granola. Cover and refrigerate for four hours or overnight.

Makes 12-15 servings.

Experiment with your favorite flavors of custard-style yogurt! Any variation would be yummy!

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