Frozen Blast from the Past

I gotta post this recipe from Kraft.  They came out with it way back in the day when I believe I was in the fourth grade.  My mom would get a recipe she liked and would make it over and over until by a unanimous household vote – NO MORE!!  This was one of those recipes.  I ate so many frozen yogurt pies that summer, I’m sure my Sears husky jeans weren’t gonna fit come fall.  Yes, it’s not a very fattening dessert; however, if you ate as many as we did that summer…it’s gonna show!  Here it is, very simple and light!  Enjoy (in moderation)!

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Kraft Frozen Yogurt Pie

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

2 containers (6 oz. each) raspberry low-fat yogurt

1 HONEY MAID Graham Pie Crust (6 oz.)

1-1/4 cups fresh raspberries

ADD whipped topping to yogurt in medium bowl; stir with wire whisk until well 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. Store leftovers in freezer.

Kraft Size-Wise Tip

Dessert can be a part of a balanced diet, but remember to keep tabs on portions.

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