Rose Mary Mogan Recipe

By Rose Mary Mogan cookinginillinois

6-8 hearty servings
Prep Time:
No-Cook or Other

I had this recipe for years, before I decided to make it. I thought there were not enough ingredients to make it a good recipe. But, boy was I ever wrong. Once I made it, it became a family & friend favorite right away. Sometimes the simplest of ingredients makes the best recipe, and this one is no exception. You can make it in a large extra serving size Graham cracker crust, or as I prefer to do on special occassions, make it in a spring form pan, and freeze it, and serve it on a hot summers day. It really makes a refreshing and cool dessert. It is great anytime, no need to wait for summer.


1 c
finely chopped pecans, toasted
1 1/2 c
graham cracker crumbs
3 Tbsp
granulated sugar
6 Tbsp
melted butter
2 pkg
8 oz. fruit on the bottom yogurt ( i use yoplait)
8 oz. or 12 oz. tub cool whip, thawed
2 c
sweetened fresh or frozen strawberries, thawed
few drops red food color
extra serving size graham cracker crust, if you decide not to make it yourself

Directions Step-By-Step

NOTE:If you are using a premade graham crust, use 8 ounce size cool whip, if you are using a SPRINGFORM PAN then use 12 ounce of cool whip.
FOR THE CRUST:Toast the pecans in preheated 375 degree oven for 5 -7 minutes. COOL. Mix cooled nuts with remaining ingredients and press into bottom and up the sides at least one inch, of a 9 inch spring form pan. Freeze at least 15 minutes before filling.
Empty yogurt into a large bowl, then add the tub of whipped topping. Stir to blend. Add red food color if using, then add the chopped strawberries, and stir gently till mixed. Spoon mixture into prepared crust. Freeze for about 4 hours or over night.
Note: You may top the pie with additional cool whip if desired, and garnish top with additional slices of fresh strawberries. Remove pie from freezer about 20 minutes prior to serving for easier cutting. Quick easy and refreshing.

About this Recipe

Course/Dish: Pies
Main Ingredient: Fruit
Regional Style: American
Collection: Food on the Run
Other Tag: Quick & Easy
Hashtags: #easy, #tasty, #fruity

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Rose Mary Mogan cookinginillinois
Feb 8, 2014
Thanks so much Racquel. I love your style of cooking as well that is why I printed so many of your recipes, and can't wait to make one of them and surprise my husband with them, especially your Lemon Meringue Pie, but he doesn't like meringue, so I will top it with WHIPPED CREAM INSTEAD. I love Meringue, because that is how my mother always made hers, but for Dan I need to switch it just a bit. Thanks so much and I have enough of your recipes printed that I can make a small booklet.Smile I will keep saving them and let you know when I have them bound together.
Racquel Sweeney racquelsweeney
Feb 8, 2014
Thanks Rose Mary , I will be looking through your recipes ,because I love your style ... Have a good weekend to you and your husband ..x
Rose Mary Mogan cookinginillinois
Feb 8, 2014
Thanks Racquel, No I just meant when I initially joined the club, there was a lot I did not know how to do, I had no computer training prior to becoming disabled, and what I do know, I have basically taught myself, and one member in particular that is here, I call her Sis, her name is Cindy Strawser, she has always helped me when ever I had a posting problem, so when I initially posted this recipe I didn't know how to add the photos to the instruction part of my recipe, I would just basically post them all at the top. But now I know, and can go back and edit some of my recipes to include pictures in the instructions like all of my most recent recipes now have. Thanks again. Have a great day. When you get a chance you may want to see if there are other of my recipes that you may like. I have looked at all of yours and hope to make several of them, I am sure my husband would love them. God Bless and have a nice weekend.
Racquel Sweeney racquelsweeney
Feb 8, 2014
Rose Mary , you should have no bother adding your photo's to your recipe .. I do that some times .
Rose Mary Mogan cookinginillinois
Feb 8, 2014
Thanks for the Pinch Racquel. I have other photos of making this dessert, and actually made this BEFORE I LEARNED HOW TO ADD THE PHOTOS TO THE BOTTOM OF THE RECIPE, BUT NOW I KNOW & will go back and see if I can odd a few extra photos. Thanks again for the pinch.