Frosty Raspberry and Yogurt "Pie"

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Recipe by Kraft

Prep Time

10
min.

Total Time

4
hr.

10
min.

Servings

8 servings

This creamy dessert is made with yogurt, whipped topping, raspberries and marshmallow creme. (Trust us: No one will miss the pie crust!)

What You Need

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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

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Make It

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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.

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Kitchen Tips
Nutrition

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.

Servings

8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories	240

Total fat	4.5g
Saturated fat	4g
Cholesterol	5mg
Sodium	60mg
Carbohydrate	48g
Dietary fiber	2g
Sugars	39g
Protein	3g
% Daily Value
Vitamin A	2 %DV
Vitamin C	10 %DV
Calcium	10 %DV
Iron	0 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by Scant436 from So creamy and refreshing! So creamy and refreshing! The taste will knock you out if you are a raspberry lover. I used 3 - 6 oz containers of yogurt, a 12 oz container of whipped topping, and 12 oz package of raspberries. I used the same directions and divided this recipe between two pies. I also used a graham cracker crust as a bonus and I am thinking about how good this would be in an Oreo crust! Talk about a really awesome Black Forest Low Fat Pie!

Date published: 2002-12-18

Rated 5 out of 5 by Beenabear35 from I love this recipe. I love this recipe. My mother has made it for years. I have grown up on this pie for 23 years. I used to request it for my birthday instead of having a regular cake. Now I make this rasberry pie for my two children and they seem to love it as much as I did when I was their age. Thank you for the enjoyment of this recipe.

Date published: 2002-03-28

Rated 4 out of 5 by ambernlau from This was a good recipe. This was a good recipe. I fixed it for Mothers Day, and my inlaws loved it. To me the directions were confusing. But it came out good. I used strawberries instead of raspberries.

Date published: 2006-06-01

Rated 5 out of 5 by jthieneman from This recipe was great and better yet...easy! This recipe was great and better yet...easy! The directions where a bit confusing but it turned out great in the end! Thanks!

Date published: 2006-06-27

Rated 5 out of 5 by acurler from This was fantastic! This was fantastic! A refreshing change from ice cream. Next time I am going to try strawberries.

Date published: 2005-05-15

Rated 5 out of 5 by kmburke12 from I enjoy this when the weather is hot, very easy to make and take great. I enjoy this when the weather is hot, very easy to make and take great.

Date published: 2010-08-03

Rated 4 out of 5 by chessette from I made it with strawberries. I made it with strawberries. Even my picky eight year old loved it!

Date published: 2003-02-25

Rated 4 out of 5 by edsylalcan from Looks like its a very refreshing and good recipe for the summer! Looks like its a very refreshing and good recipe for the summer!!

Date published: 2003-05-27