Recipe by Donna
"An easy, refreshing freezer pie. Great for hot summer months."
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2 (8 ounce) containers
strawberry flavored yogurt
1 (12 ounce) container
frozen whipped topping, thawed
strawberries, finely chopped
1 (9 inch)
prepared graham cracker crust
This pie is great! I didn't layer the whipped cream on top of the frozen pie because I felt it would be better mixed in. I didn't have the freezer taste that others mentioned, but I also took the plastic inside from the pie crust and covered it with that. It worked out really well. It was like if you had froze a bunch of go-gurts and then put them in a grahm cracker crust. Soooo delish! :)
Just OK. When it was thawed it seemed too thawed and when it was frozen or still slightly frozen it was missing the flavor/ texture you would be hoping for.
Try this with a chocolate graham cracker crust!
We used low fat strawberry yogurt. We didn't freeze it, we put it the fridge for an hour. We also didn't add any more whipped topping. It was delish.
We had a huge tub of raspberry yogurt and didn't know what to do with it; my boyfriend and I got tired of just eating yogurt. Found this recipe and it was super easy to make (I'm a college student just learning to cook.) He loves it! An "A" for ease and taste!
Easy to make. Requires some advance thought to thaw before serving. It's much better after it's been thawed for an hour or so.
This recipe is super easy! And I also feel like its not TOO bad for you. I used Dannon Light and Fit Strawberry Yogurt and Lite Cool Whip to reduce the calories. I couldn't find fresh strawberries OR sliced frozen ones at my grocery store so I used frozen unsweetened mixed berries to mix in. Delicious! Not too sweet, yum. The only resaon I am not giving this 5 stars is because in the freezing process the pie filling got a little crystally...It was kinda wierd. Maybe next time I will try mixing in some gelatin so I don't have to put it in the freezer to set up. Thanks for the recipe!!!
This is a definite go-to dessert for summer. The ingredients are simple, and the possibilities are endless! I did modify the recipe though. I used five, 100g yogurt cups instead of the two packs of 8oz. The flavours I chose were strawberry chantilly (X3) and raspberry-cranberry crumble (X2). I also used sliced bananas (three) instead of strawberries; I drenched some in lemon juice for the topping to avoid browning. I found the base recipe makes enough filling for two pies, but since I only had one crust I saved the rest for another dessert. I also skipped the whip[ped topping on the top of the pie as there was aready enough in it. Next time I will incorporate some coconut into this, as I think it would compliment this pie nicely.
* Percent Daily Values are based on a 2,000 calorie diet.
Strawberry Yogurt Pie I
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 163
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