Preparation

• Line 8- or 9-inch square pan with foil, with ends of foil extending over sides.
• Reserve 9 wafers for later use. Finely crush remaining wafers; mix with butter. Press onto bottom of prepared pan.
• Beat yogurt and lemonade concentrate with mixer until blended; spread over crust.
• Freeze 4 hours or until firm. Use foil handles to remove dessert from pan before cutting into squares.
• Serve topped with whipped topping, reserved wafers and berries.