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LINE 9-inch square pan with foil, with ends of foil extending over sides. Combine graham crumbs and butter; press onto bottom of prepared pan.
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BEAT yogurt, orange concentrate and 1/2 tsp. orange zest in small bowl with mixer until blended; pour over crust.
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FREEZE 4 hours.
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USE foil handles to remove dessert from pan before cutting into bars. Serve topped with whipped topping, orange slices and toasted coconut.