Strawberry Yogurt Pie Food

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.

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

EASY STRAWBERRY YOGURT CREAM PIE

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in chopped strawberries and 1 cup COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and sliced strawberries.

DIABETIC STRAWBERRY PIE

Steps:

• Place boiling water in large bowl. Stir in Jello till dissolved. Chill until slightly set-- about 10- 20 minutes.
• Stir in strawberries Chill another 10 minutes.
• Fold in yogurt.
• Pour mixture into graham cracker crust Chill till firm-- at least 4 hours Cut into 8 wedges and place a whole strawberry on each wedge.

STRAWBERRY YOGURT PIE I

Steps:

• Mix yogurt with 3 and 1/2 cups of the dessert topping until blended. Sweeten the strawberries, if necessary. Mix in strawberries and spoon into crust.
• Freeze for at least 3 hours or overnight, if possible, until it's firm.
• Remove from freezer and top with remainder of dessert topping. Store in freezer.

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.

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.

STRAWBERRY FROZEN YOGURT PIE

Steps:

• Prepare a 9 inch springform pan by lining the bottom with parchment paper and then spraying with cooking spray on the bottom and sides. Set aside.
• Prepare the crust by combining the graham cracker and pretzel crumbs stir together with the light brown sugar. Drizzle with the melted butter and stir until combined.
• Pour the crumb mixture into the springform pan and press the crumbs down into an even layer on the bottom of the pan. You can bake the crust if desired, it does make it slightly sturdier, however it isn't necessary. If you bake it bake at 350 degrees for about 10 minutes. Allow to cool while preparing the pie filling.

STRAWBERRY YOGURT PIE

Steps:

• Place crust in a 9-in. pie plate; prick with a fork. Bake according to package directions. Cool completely on a wire rack. , In a bowl, dissolve gelatin in boiling water. Whisk in cream cheese until smooth. Whisk in cold water and yogurt. Refrigerate until mixture begins to thicken, about 50 minutes. Pour into cooled crust. Refrigerate until firm, about 1 hour. , Spread with whipped topping and garnish with strawberries.