12 Serves
25 Mins
Crush two cups of vanilla wafers using a rolling pin, leaving some texture for crunch. Combine these with the graham crackers in a bowl and distribute the mixture evenly into the bottom of twelve serving cups.
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Vitamin K
13 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
0 mg / 1.3 mgVitamin B3
2 mg / 16 mgVitamin B5
0 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
53 µg / 400 µgCalcium
80 mg / 1,300 mgIron
2 mg / 18 mgMagnesium
23 mg / 420 mgPhosphorus
171 mg / 1,250 mgPotassium
166 mg / 4,700 mgSodium
575 mg / 2,300 mgZinc
1 mg / 11 mgCopper
0 mg / 0.9 mgManganese
0 mg / 2.3 mgSelenium
3 µg / 55 µgFiber
3 g / 28 gSugar
36 g / 50 gSaturated Fat
5 g / 20 gCholesterol
8 mg / 300 mgCaffeine
0 mgNet Carbs
65 gAlcohol
0 g
In a medium bowl, combine the strawberry banana yogurt and the filling mix. Use a hand mixer on medium speed to beat the mixture for one minute until smooth.
Gently fold the whipped topping into the yogurt mixture using a spatula on low speed until just combined.
Set aside six strawberries for decoration. Chop the remaining strawberries into small pieces and fold them into the yogurt filling.
Pipe or spoon the yogurt filling into the prepared cups over the crumb base.
Crush the remaining cup of vanilla wafers and sprinkle them over the top of the filling. Refrigerate for at least 30 minutes or freeze for 10 minutes before topping with the reserved strawberry slices.
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