Frosty Raspberry Yogurt "Pie" Prep Time: 10 min
Total Time: 4 hr 10 min Makes: 8 servings 2 cups vanilla low-fat yogurt, divided 1 tub (8 oz.) COOL WHIP LITE Whipped Topping, thawed 1 pkg. (10 oz.) frozen raspberries, thawed, drained 1 jar (7 oz.) JET-PUFFED Marshmallow Creme STIR 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm. ADD raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended. SPOON into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer. Kraft Kitchens Tips Great Substitute Substitute any 10-oz. pkg. frozen fruit, thawed and drained, for the raspberries. Variation Reduce yogurt and whipped topping to 1 cup each. Use to prepare the raspberry-marshmallow creme filling as directed. Spoon into 1 OREO Pie Crust (6 oz.). Freeze 3 hours or until firm. Store leftover pie in freezer. _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
