STRAWBERRY YOGURT PIE

Recipe Rating:	2 Ratings5
Categories:	Pies, Quick & Easy
Collections:	Food on the Run
Keywords:	easy, tasty, fruity
Serves:	6-8 hearty servings
Prep Time:	15 Min

Ingredients

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.

Rose Mary Mogan

Well Seasoned

Sauk Village, IL (pop. 10,506)

cookinginillinois

Member Since Sep 2011

Rose Mary's Notes:

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.

Directions

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.

Comments

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Rose Mary Mogan cookinginillinois

Rose Mary Mogan [cookinginillinois] has shared this recipe with discussion groups:
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CinStraw's Kitchen CinStraw

Feb 28, 2012

I make one very similal...they are sooooooo good.
Love your photos. Thanks for sharing!!!

Rose Mary Mogan cookinginillinois

Feb 28, 2012

Thank you Cindy. So glad to have you back. Yes it is very good, and the best part is it is so easy, and you can just as easily use other types of fruits as well like Blueberries, or peaches, or your own choice of fruits. Thanks again.

CinStraw's Kitchen CinStraw

Feb 28, 2012

I see you havn't gotten your "lightly salted" changed yet.
Did you try using the instructions I gave you when I was trying to help??? Maybe I wasn't too clear, if so, I'm sorry.

Shelia Senghas earthbaker

Feb 28, 2012

Wow, I can just imagine taking this out of the freezer this summer on a hot day and wowing everyone. Looks so refreshing. I am saving!

penny jordan PennyLJ55

Feb 29, 2012

THIS SOUNDS SOOOOOOOOOOOOOOO GOOD! thanks for sharing...I LOVE strawberries!

penny jordan PennyLJ55

penny jordan [PennyLJ55] has shared this recipe with discussion groups:
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Rose Mary Mogan cookinginillinois

Feb 29, 2012

No Cindy, I have not gotten around to changing it. Yesterday was the best I had felt in about 2 weeks, so that was the least of my worries, trying to change my profile title. I will get around to it. I felt posting the recipes was more important. One other member had asked me to post one of them when I was feeling better. So I went ahead and posted the recipes instead.

Rose Mary Mogan cookinginillinois

Feb 29, 2012

Yes, Shelia, it is very impressive, especially when it is made in a springform pan. But it is great either way. You can also take the filling and make parfait glasses, and top it with a few strawberry slices, and a drizzle of chocolate. So simple, and looks very elegant. Most of the time I add extra chopped fruit than what is called for in the original recipe, so that it is bursting with flavor from the fruit.

Rose Mary Mogan cookinginillinois

Feb 29, 2012

Penny it is one of my husbands favorite desserts, I make it all year long, and almost everyother week during the summer when strawberries are very plentiful. My husband prefers it frozen, I like it just refrigerated. So I freeze it, and let mine sit out to thaw. Making us both happy. Smile

Rose Mary Mogan cookinginillinois