Raspberry yogurt pie

Yield: 6 servings

Measure Ingredient
2 eaches (8 oz) raspberry yogurt
½ cup Crushed raspberries (opt.)
1 x Other fruits with matching y
1 each (8 or 9 oz.) cool whip
1 each Graham cracker pie crust

V

Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well.Spoon into crust and freeze about 4 hours.Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving.Store leftover pie in freezer.

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