Fruit Yogurt Pie

June 2, 2012 at 8:29 pm Leave a comment

I’m having friends over for dinner tomorrow night and this morning, I spent some time going through recipes to find something to serve. It’s going to be a mixed bag…Rachael Ray’s pesto chicken, the Beekman Boys’ herb green beans, a Parmesan orzo, a few appetizers, and raspberry yogurt pie! Mmmmm, it’s already prepared and in the freezer. I did lick the bowl. Mmmmm. It’s the perfect summer dessert.

It’s easy to make, too. Here’s the simple, but yummy recipe:

2 containers of fruit yogurt (strawberry, raspberry or blueberry)
1 8 oz. Cool Whip, thawed
1 cup of fruit, match the yogurt (raspberries with raspberry yogurt, etc.)
1 9-inch graham cracker crust (I cheat and use Keebler)

Blend the yogurt, Cool Whip, and fresh fruit together gently. Pour over crust and put in the freezer for three hours or longer.  Thaw before serving – this can take hours. I often make this the morning I’m going to serve it and skip the freezer. You can store leftovers (yeah, like there will be any) in the freezer.

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