strawberry yogurt pie

Name: STRAWBERRY YOGURT PIE
Prep time: 15 min
Yield: 6
Cuisine: American
Ingredients: ## GRAHAM CRACKER CRUST; 1 cup(s) finely chopped pecans, toasted; 1 1/2 cup(s) graham cracker crumbs; 3 tablespoon(s) granulated sugar; 6 tablespoon(s) melted butter; ## STRAWBERRY YOGURT PIE FILLING; 2 package(s) 8 oz. fruit on the bottom yogurt ( i use yoplait); 1 - 8 oz. or 12 oz. tub cool whip, thawed; 2 cup(s) 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

(2 RATINGS)

216 Pinches 4 Photos

Rose Mary Mogan

Sauk Village, IL

Updated on Feb 28, 2012

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.

Rate

Strawberry Yogurt pie made in a springform pan. It is sure to impress guest, especially if it is displayed on a pedestal type stand.

prep time 15 Min

cook time

method No-Cook or Other

yield 6-8 hearty servings

Ingredients

GRAHAM CRACKER CRUST
1 cup finely chopped pecans, toasted
1 1/2 cups graham cracker crumbs
3 tablespoons granulated sugar
6 tablespoons melted butter
STRAWBERRY YOGURT PIE FILLING
2 packages 8 oz. fruit on the bottom yogurt ( i use yoplait)
1 - 8 oz. or 12 oz. tub cool whip, thawed
2 cups 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

How To Make strawberry yogurt pie

Step 1

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.

Step 2

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.
Step 3

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.
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