This summer, try a make-ahead twist on shortcakes. These frozen yogurt-topped cookie bars taste like the real deal.
You can use any size pan that you like—an 8-inch square pan for small servings or a 13x9-inch pan for a larger crowd. The size is up to you. If you use the larger pan, press the same amount of dough in the pan, increase the lemon curd to 1/2 cup, the frozen yogurt to 1 1/2 containers and the blueberries to about 2/3 cup.
If you don't want to use the scoop method, let the frozen yogurt thaw for a few minutes and spoon onto the top of the crust, smoothing to create a flat surface.
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