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" Remove chocolate frozen yogurt from freezer to soften slightly. Meanwhile, reserve 1/4 cup granola for garnish later. In heavy-weight plastic bag, with  rolling pin, finely crush remaining 2 cups granola. In 9&amp;quot; by 3&amp;quot; springform pan, with hand,  mix granola with margarine or butter; firmly press onto bottom of pan. Freeze until firm,  about 10 minutes. Evenly spread chocolate frozen yogurt on top of crust. Spread walnuts in syrup over  chocolate layer. Place pan in freezer to harden yogurt slightly, about 20 minutes.  Meanwhile, soften vanilla frozen yogurt. Spread vanilla frozen yogurt on walnut layer; top with fudge sauce. Place yogurt cake  in freezer while softening strawberry frozen yogurt. Evenly spread strawberry frozen yogurt over fudge sauce. Cover and freeze until firm,  at least 6 hours or overnight. To serve, run knife or metal spatula, dipped in warm water, around edge of pan to  loosen yogurt cake. Remove side and bottom of springform pan. Place cake on chilled  freezer-safe platter. Spoon whipped topping into decorating bag with medium star tube;  use to pipe 16 rosettes around top of cake. Garnish each rosette with a maraschino cherry.  Slice bananas. Arrange banana slices between whipped-cream rosettes. Sprinkle top of  cake with reserved 1/4 cup granola. Keep cake in freezer until ready to serve. Each serving without cherries: About 280 calories, 10 g fat, 6 mg cholesterol, 110 mg  sodium."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.goodhousekeeping.com/food-recipes/a4224/frozen-banana-split-yogurt-cake-1633/?src=shelter_footer>