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Yogurt Torte

One 6 ounce can of walnuts, ground (1 1/2 cups)
1/4 cup of sugar
1/4 cup of butter or margarine, softened
Two 8 ounce packages of cream cheese
One 7 1/2ounce jar of Marshmallow Fluff®
Two 8 ounce containers of lemon yogurt

Heat oven to 350ºF. Reserve 1/4 cup ground nuts for garnish later. In small bowl with fork mix sugar, butter or margarine and remaining walnuts; press firmly onto bottom of 8- or 9-inch springform pan. Bake 12 to 15 minutes or until lightly golden; cool. In large bowl beat cream cheese and Marshmallow Fluff® until smooth. Stir in lemon yogurt. Spread evenly over crust. Freeze until firm, about 2 1/2 hours. Garnish. Makes 10 to 12 servings.
 

 

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