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Desserts

Frosty Raspberry and Yogurt "Pie"

Frosty Raspberry and Yogurt "Pie" recipe
photo by:kraft
Serve this no-bake freezer pie, made with yogurt, whipped topping, raspberries and marshmallow creme—on a warm day for a refreshing end to your favorite meal.
time
prep:
10 min
total:
4 hr 10 min
servings
total:
8 servings
Magazine Acquisition

what you need

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

Make It

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

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.
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