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)!
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.