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.
GRAHAM CRACKER CRUST
finely chopped pecans, toasted
1 1/2 c
graham cracker crumbs
STRAWBERRY YOGURT PIE FILLING
8 oz. fruit on the bottom yogurt ( i use yoplait)
8 oz. or 12 oz. tub cool whip, thawed
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
1NOTE: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.
2Empty 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.