2/3 c. peanut butter
1/2 c. nonfat dry milk powder
1/3 c. butter, softened
1/4 c. powdered sugar
3 c. Golden Grahams cereal, slightly crushed
1 (6 oz.) custard style strawberry yogurt
1 c. cut up fresh fruit (strawberries or bananas, sliced)

Mix the peanut butter, nonfat dry milk, butter and powdered sugar in a large bowl. Stir in the cereal. Use a buttered knife to pat the cereal mixture onto an ungreased cookie sheet to form a 9 inch circle.

Spread the yogurt evenly over the cereal mixture. Refrigerate 1 hour or until firm. Top with the fruit. Sprinkle with more cereal. Cut into wedges. Refrigerate leftovers.