Peach Yogurt Pie Food

PEACH YOGURT PIE

Steps:

• In a small bowl dissolve gelatin in boiling water, then cover and chill for 30 minutes.
• In a large mixing bowl, beat cream cheese on high until smooth, add gelatin mixture and yogurt, then beat until light and fluffy then cover and chill for 45-60 minutes or until partially set.
• Pour chilled cream cheese filling into pie shell and chill 6 hours or overnight.
• Combine peach slices & jam in a small bowl.
• Cut pie into 8 slices, place on dessert plates and top with peach mixture and top with whipped topping .

CREAMY PEACH PIE RECIPE

Steps:

• In a microwave-safe measuring cup, heat water for 45-90 seconds or until boiling.
• Whisk in Jell-o until dissolved.
• In a large bowl, whisk together Jell-o mixture and yogurt.
• Fold in whipped topping. Carefully spread in crust.
• Refrigerate at least 4 hours or until set.
• Garnish as desired - I topped mine with frozen peaches and whipped cream. Store in refrigerator

PEACH MANGO YOGURT PIE

Steps:

• Make your favorite 9 inch graham cracker pie crust. Bake & cool.
• Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
• Stir in remaining 2 cartons of yogurt.
• Fold in mango pieces.
• Incorporate whipped topping.
• Spread in prepared crust, cover & freeze for 3-4 hours.
• Let thaw at room temperature for 15 minutes before slicing.
• **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.