Directions

1. Line a cookie sheet with plastic wrap. Add the frozen yogurt and cover with plastic wrap. Knead until flat using your hands, and then use a roller to flatten it out to 1 inch thick and at least 4 inches wide. Freeze for 1 hour.
2. Dip a 2-inch cookie cutter in hot water and then punch out 4 ice cream circles. Sandwich between two cookies. Roll the edge of the cookie in the chopped nuts. Refreeze to firm.