Nana Carol’s trick was making it the night before—then slicing into it like a sweet little cloud bar.

Variations & Tips
For a slightly tangier version, use half vanilla yogurt and half plain Greek yogurt; you may want to add the full 2 tablespoons of powdered sugar to balance the extra tang. To make it more fruit-forward, fold in 1/2 to 3/4 cup of finely chopped fresh strawberries or drained mandarin orange segments along with the pineapple—just keep the total add-ins modest so the bars still slice cleanly. If you like a bit of crunch, sprinkle 1/4 cup of finely chopped toasted pecans or walnuts over the top before freezing, pressing them lightly into the surface so they adhere. For a lighter dessert, choose a light or reduced-fat whipped topping and a low-fat yogurt; the texture will still be pleasantly creamy, though slightly less rich. You can also play with flavor by swapping in a honey-vanilla or coconut-flavored yogurt, or by adding 1–2 tablespoons of shredded unsweetened coconut to the mixture. If you don’t have a loaf pan, use a small metal baking dish; just keep the mixture in a relatively thick layer so you can still cut bar-like slices once it’s frozen.