2 tubs (8 oz. each) Cool Whip (unflavored), divided
3 container s (4 oz. each) lemon chiffon flavored yogurt
1 9- in ch graham cracker crust
1 lemon, sliced thin
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Let's Make It
Blend 1 tub of Cool Whip with 3 containers of yogurt. Pour into pie shell. Use back of spoon to smooth yogurt around the edges of pie shell. Try to mound the center slightly.
Use a tablespoon that is clean to spoon about 1/3 of the second tub of Cool Whip on the top of the yogurt mixture. Use the back of the tablespoon to smooth the Cool Whip on top of the pie the same way you put icing on a cake. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
Garnish with thin lemon slices if desired in the middle of the top of the pie. Store in refrigerator for about 1/2 hour and serve immediately. Does not keep as a leftover, the pie crust absorbs the moisture from the yogurt and fruit. Discard if bottom becomes too moist.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.