Frozen Strawberry Yogurt Pie
Crust
- 1 cup graham cracker crumbs
- 1 cup ground pretzels
- 1 cup sugar
- ½ cup butter, melted
Filling
- 2 ½ cups chopped fresh strawberries
- 1 cup sugar
- 1 tablespoon finely chopped fresh thyme leaves
- 1 (8 ounce) package cream cheese, softened
- 1 (16 ounce) container vanilla yogurt
- ½ cup confectioners’ sugar
- 1 (8-ounce) container frozen nondairy whipped topping, thawed
Garnish: fresh strawberries, fresh thyme
Spray a 10 inch springform pan with nonstick baking spray with flour, line bottom with parchment paper, and spray with nonstick baking spray with flour. Set aside. FOR CRUST: in a large bowl, combine graham cracker crumbs, pretzels and sugar. Add melted butter, stirring to combine. Using the bottom of a measure cup press mixture into bottom of prepared pan. Place pan in freezer while preparing filling. FOR FILING: In the work bowl of a food processor, combine strawberries sugar and
Thyme. Pulse until smooth. In another large bowl, beat cream cheese at high speed with an electric mixer until creamy, approximately 3 minutes. Add yogurt and confectioners’ sugar, beating until smooth. Add strawberry mixture to yogurt mixture, beating to combine. Add whipped topping, beating until smooth. Spoon mixture into prepared crust. Freeze 4 hours. Remove bottom and sides of pan. Garnish with strawberries and thyme, if desired. Cover, and freeze up to 1 week.
Tested in the THASC kitchen. Photo by THASC.
THASC is a unique small American business producing cards and other promotional products.
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