1/4 lb. butter
1/4 c. brown sugar
1 c. white flour
1 tsp. vanilla
1/2 c. pecans, chopped
3/4 c. coconut, flaked
3 pts. assorted fruit-flavored frozen yogurt: raspberry, lemon, banana, strawberry, peach or lime

Mix butter with brown sugar until well blended. Add flour, vanilla and pecans. Mix in coconut. Spread out on a 9 inch Springform baking sheet with sides. Crumble up with fingers. Bake in 300 degree slow oven and stir with spatula 12 to 15 minutes until light brown. Set aside to cool. Sprinkle 1/3 of crumbs in bottom of Springform pan. Use an ice cream scoop to arrange different flavors of yogurt around pan, using half of each flavor. Sprinkle with another third of the crumbs and cover with remaining yogurt. Top with remaining crumbs. Press down with hands and-or small plate so top is flat. Cover with foil and freeze until firm. About 10 minutes before serving, remove from freezer and unmold on plate. Cut into wedges. Can be stored in freezer for one week. Serves 8 to 10.