Instructions: In a large bowl, combine yogurt and crushed candy. Spoon into a 11x15 inch tree-shaped pan. cover and freeze until firm. To remove from pan, dip bottom of pan in hot water; invert onto a serving plate. Arrange candy canes and green and white candies on top of dessert. Transfer icing into a pastry bag fitted with a small petal tip. Pipe icing for bows. Cover and store in freezer until ready to serve.

Yield: about 18 servings.

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