COOL WHIP AND YOGURT PIE RECIPES

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COOL WHIP YOGURT PIE RECIPE - FOOD.COM



Cool Whip Yogurt Pie Recipe - Food.com image

If you are short on time you don't have to freeze it. It is a little soft but still works. If you have the time homemade crust is better

Total Time 2 hours 10 minutes

Prep Time 10 minutes

Cook Time 2 hours

Yield 8 serving(s)

Number Of Ingredients 3

2 (6 ounce) containers strawberry nonfat yogurt
2 cups thawed Cool Whip Free
1 ready-to-use reduced-fat graham cracker crumb crust (6 oz)

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.

Nutrition Facts : Calories 153.5, FatContent 6.6, SaturatedFatContent 1.4, CholesterolContent 0.8, SodiumContent 182.6, CarbohydrateContent 20.4, FiberContent 0.4, SugarContent 13.3, ProteinContent 3.5

JELLO AND YOGURT PIE RECIPE - FOOD.COM



Jello and Yogurt Pie Recipe - Food.com image

This is light, healthy and delicious. A great summer dessert. Although this is fantastic in a graham cracker pie crust, I think it would be good using Vanilla wafers too. Also, it is wonderful without the pie crust, just add some fresh fruit and you have an awesome pudding. NOTE: Match or mix the jello and yogurt flavors.

Total Time 5 minutes

Prep Time 5 minutes

Yield 1 pie, 8 serving(s)

Number Of Ingredients 5

1 (3 ounce) box any flavor sugar-free jello
1/4 cup hot water
2 (6 ounce) containers any desired nonfat fruit yogurt
1 (8 ounce) container Cool Whip Lite or 1 (8 ounce) container sugar free Cool Whip Free
1 (9 inch) graham cracker pie crusts

Steps:

  • Dissolve jello in hot water.
  • Mix in yogurts.
  • Fold in container of Cool Whip.
  • Place into pie crust.

Nutrition Facts : Calories 287.2, FatContent 11.2, SaturatedFatContent 4.8, CholesterolContent 1.4, SodiumContent 510.8, CarbohydrateContent 37.9, FiberContent 0.5, SugarContent 26.3, ProteinContent 9.9

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