Cool Whip Raspberry Lemon Yogurt Pie - Kraft Recipes Top
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Cool Whip Raspberry Lemon Yogurt Pie

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Make It

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  • Blend 1 container of Cool Whip with the 3 containers of yogurt. Before pouring yogurt mixture, some of the raspberries can be placed on the pie crust before pouring the yogurt mixture. Mound the yogurt mixture slightly but not too high.
  • Use a clean tablespoon and drop spoonfuls of Cool whip from the second container over the mixture. Use the back of the spoon to spread the mixture out like icing on a cake. Place raspberries on top of the Cool Whip to finish. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
  • Store in refrigerator for about ½ hour and serve immediately. Does not keep as a leftover, the pie crust absorbs the moisture from the yogurt and fruit. Discard leftovers if crust becomes too moist.

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