colleenmomof2
Well-known member
Marshmallow Yogurt Fruit Freezer Pie
3 Tbs melted butter
1 cup crushed Animal Crackers
1/4 cup sugar (2Tbs will work but we enjoyed the sweetness)
1/8-1/2 tsp cinnamon (used 1/8 and will try 1/4 next time)
1 cup vanilla low-fat yogurt
1 tub (8 oz.) frozen whipped topping, partially thawed
2 5+oz raspberry yogurts (used Dannon Blueberry on Bottom)
1 pkg. (10 oz.) frozen raspberries, thawed, drained (used a handful of frozen blueberries, not thawed)
1 jar (7 oz.) Marshmallow Creme
1.Melt butter, set aside to cool
2.Coarsely process whole bag of Animal Crackers. Remove all but 1 cup.
3.Lightly spray/oil 9" pie plate. Process Animal Crackers with melted butter, sugar, cinnamon, lightly to mix. Press crumbs into pie plate. Toss into fridge for the minute or two it takes for next step. Put processor bowl back onto processor.
4.Add the whipped topping to processor bowl. Scrape in vanilla yogurt and process until well blended. Remove 1 cup of this mixture to measuring cup. Refrigerate.
5. With back of spoon, spread remaining mixture evenly onto bottom and up sides of crust in pie plate (OR without crust in un-oiled pie plate). Freeze pie at least 1 hour or until firm. (I didn't freeze but I did toss it into fridge for the minute or two it took for the next step.) Put processor bowl back onto processor.
6. Scrape marshmallow creme into processor bowl. Add raspberries (blueberries/other fruit) with 2 fruit yogurts. Process until well blended. Add reserved 1 cup whipped topping mixture and process until just blended. Spoon onto whipped topping in pie shell. Smooth top.
7. Freeze 3 hours or until firm. Store leftover dessert in freezer.
https://www.myfoodandfamily.com/recipe/051562/frosty-raspberry-yogurt-pie
3 Tbs melted butter
1 cup crushed Animal Crackers
1/4 cup sugar (2Tbs will work but we enjoyed the sweetness)
1/8-1/2 tsp cinnamon (used 1/8 and will try 1/4 next time)
1 cup vanilla low-fat yogurt
1 tub (8 oz.) frozen whipped topping, partially thawed
2 5+oz raspberry yogurts (used Dannon Blueberry on Bottom)
1 pkg. (10 oz.) frozen raspberries, thawed, drained (used a handful of frozen blueberries, not thawed)
1 jar (7 oz.) Marshmallow Creme
1.Melt butter, set aside to cool
2.Coarsely process whole bag of Animal Crackers. Remove all but 1 cup.
3.Lightly spray/oil 9" pie plate. Process Animal Crackers with melted butter, sugar, cinnamon, lightly to mix. Press crumbs into pie plate. Toss into fridge for the minute or two it takes for next step. Put processor bowl back onto processor.
4.Add the whipped topping to processor bowl. Scrape in vanilla yogurt and process until well blended. Remove 1 cup of this mixture to measuring cup. Refrigerate.
5. With back of spoon, spread remaining mixture evenly onto bottom and up sides of crust in pie plate (OR without crust in un-oiled pie plate). Freeze pie at least 1 hour or until firm. (I didn't freeze but I did toss it into fridge for the minute or two it took for the next step.) Put processor bowl back onto processor.
6. Scrape marshmallow creme into processor bowl. Add raspberries (blueberries/other fruit) with 2 fruit yogurts. Process until well blended. Add reserved 1 cup whipped topping mixture and process until just blended. Spoon onto whipped topping in pie shell. Smooth top.
7. Freeze 3 hours or until firm. Store leftover dessert in freezer.
https://www.myfoodandfamily.com/recipe/051562/frosty-raspberry-yogurt-pie