Frozen Yogurt Pie
- Source
- Kraft recipe card
- Serves
- 8
- Prep
- 10 min
- Cook
- 4 hr 10 min total
Ingredients
- 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
- 2 containers (6 oz. each) raspberry low-fat yogurt
- 1 ready-to-use graham cracker crumb crust (6 oz.)
- 1-1/4 cups fresh raspberries
Steps
- Add Cool Whip to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
- Freeze 4 hours or until firm.
- Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.
Notes
Kraft Kitchens tips: Prepare using peach, cherry, strawberry, lime or lemon yogurt — they are all equally delicious. Keep frozen for storing leftover pie. Variation: prepare using Cool Whip Lite Whipped Topping, raspberry nonfat yogurt and a ready-to-use reduced-fat graham cracker crumb crust.