Frozen Strawberry Yogurt Pie Food

STRAWBERRY YOGURT PIE II

Steps:

• Place strawberries and yogurt in blender or food processor. Blend until strawberries are in small chunks.
• In a large bowl, mix together whipped topping and gelatin. Stir in strawberry mixture. Pour mixture into baked pastry shell and chill overnight.

STRAWBERRY YOGURT PIE

Steps:

• 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.
• 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.
• 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.

FROZEN STRAWBERRY PIE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Butter the bottom and sides of a 10-inch pie dish and set side.
• In a medium bowl, combine the graham cracker crumbs, granulated sugar, ginger and melted butter. The texture should resemble wet sand. Press the crumbs into an even layer in the bottom and up the sides of the pie dish. Use the bottom of a measuring cup or glass to pack the bottom crust firmly. Bake until the crust firms up and browns lightly, 10 to 12 minutes. Remove from the oven and set aside on a rack to cool completely.
• For the filling: In the bowl of an electric mixer fitted with the whisk attachment, whip the heavy cream to stiff peaks. Transfer to a medium bowl and refrigerate.
• In the same mixing bowl of the electric mixer fitted with the paddle attachment, beat the cream cheese on medium speed until smooth. Slowly pour in the condensed milk and continue to mix until incorporated and smooth. Add the lemon zest and juice and salt and beat on medium-high speed until combined, 1 to 2 minutes. If necessary, transfer the mixture to a large bowl to allow for the whipped cream. Use a rubber spatula to fold the raspberries into the filling mix, then fold in the whipped cream.
• To assemble: Spoon the filling into the completely cooled crust. Freeze the pie for at least 6 hours, up to 12 hours.
• For the topping: In a medium bowl, toss the strawberries with the brown sugar and vinegar. Remove the pie from the freezer, top with the strawberry mixture and serve.

FROZEN STRAWBERRY YOGURT

Steps:

• Place strawberries, sugar, vanilla extract, and half-and-half in a blender; puree until smooth. Add yogurt (see Cook's Note) and pulse until combined.
• Pour the mixture into an ice cream maker and freeze according to manufacturer's instructions. Transfer frozen yogurt to a lidded plastic container. Cover surface with plastic wrap and seal. For best results, let it ripen in the freezer for at least 2 hours or overnight before serving.

FROZEN YOGURT PIE

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.

COOL WHIP YOGURT PIE

Steps:

• SPOON yogurt into medium bowl. Add whipped topping; stir gently with wire whisk until well blended.
• SPOON into crust.
• FREEZE 2 hours or until pie is firm enough to hold its shape when cut into slices to serve. Store leftover pie in refrigerator
• You can slice some strawberries on top if you want.