When my grandma made her yogurt pie, I probably never ate it. One because I was young and a fickle eater and two because I was not a fan of yogurt. About four years ago, I was at my sister’s apartment for dinner and she made this dessert. Once I had my first bite, there was no turning back, I was hooked. I kept thinking to myself why didn’t I try this sooner. Well you know the reasons. Anyways, I started making this recipe all the time, once it was finished, I would make another one.
This soon became a family staple when we had get-togethers. I’ve assumed responsibility for making this dessert. I do have to give my sister credit for keeping this dessert alive. Now-a-days my mom actually is the one who makes it all the time. Its funny, I think my sister Jackie was probably the only one who use to like it. Now, we all fight over the last slice.
Please mind the less than awesome pictures because I was making this at a potluck dinner with friends and got a little tipsy when it was being served.
Keebler’s Ready Crust -Graham Cracker (find this in the baking aisle)
2 Dannon Fruit on the bottom Yogurts ( I use strawberry and blueberry to get a mixture of flavor.
1 – 8oz container of Cool Whip – Free
- Mix the Yogurt and Cool Whip together until well blended.
- After ingredients are completely mixed, put yogurt filling in pie crest.
- Put in freezer for a few hours until filling in frozen
- Take out of freezer 30 minutes prior to serving, in order to soften the filling slightly.
- Any leftovers, put pie back in freezer for a later time