Chocolate-Raspberry Pie


  • 2 containers (6 ounces each) Yoplait Original French vanilla lowfat yogurt
  • 1 package (4-serving size) vanilla instant pudding and pie filling mix
  • 1/2 c skim milk 2 c frozen (thawed) fat-free or reduced-fat whipped topping
  • 1/2 c crushed reduced-fat chocolate wafer cookies
  • 1 package (6 ounces) ready-to-use chocolate-flavored pie crust Fresh raspberries or other fresh fruit, if desired
  1. Beat yogurt, pudding mix (dry) and milk in medium bowl, using wire whisk or spoon, until thickened. Gently stir in whipped topping and crushed cookies.
  2. Pour into pie crust. Cover and freeze at least 4 hours but no longer than 24 hours.
  3. Remove from freezer 10 minutes before serving. Top with raspberries.


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