STRAWBERRY YOGURT PIE
|Categories:||Pies, Quick & Easy|
|Collections:||Food on the Run|
|Keywords:||easy, tasty, fruity|
|Serves:||6-8 hearty servings|
|GRAHAM CRACKER CRUST|
|1 c||finely chopped pecans, toasted|
|1 1/2 c||graham cracker crumbs|
|3 Tbsp||granulated sugar|
|6 Tbsp||melted butter|
|STRAWBERRY YOGURT PIE FILLING|
|2 pkg||8 oz. fruit on the bottom yogurt ( i use yoplait)|
|1||8 oz. or 12 oz. tub cool whip, thawed|
|2 c||sweetened fresh or frozen strawberries, thawed|
|few drops red food color|
|1||extra serving size graham cracker crust, if you decide not to make it yourself|
Pinched by mackamum, and 157 more.
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DirectionsNOTE: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.