- 1 cup Greek yogurt
- 1 pint Moo-phoria Chocolate Milk & Cookies light ice cream
- 1/4 cup halved raspberries
- 1/4 cup blueberries
- 1/4 cup mixed nuts, chopped
Remove the Moo-phoria light ice cream from the freezer and let soften. Line a baking sheet with parchment or wax paper. Spread Greek yogurt into a thin layer measuring approximately 8’ x 11’ and freeze for at least 15 minutes.
Spread the softened Moo-phoria Chocolate Milk & Cookies light ice cream on top of the yogurt layer.
Prepare your toppings.
Sprinkle the raspberries, blueberries, and chopped nuts on top of the ice cream layer. Freeze until firm, at least 3 hours.
Remove from the freezer, peel off the parchment or wax paper, break into pieces, and serve immediately.
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