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Yogurt Fruit Pie

A simple and delicious spring and summer dessert."


1 9-inch graham cracker pie crust
3 6-ounce cartons of any fruit-flavored yogurt
1 cup any fresh or frozen fruit (except pineapple)
1 12-ounce tub of non-dairy whipped topping


Combine yogurt and whipped topping. Beat at high speed until light and fluffy. Reserve 2 or 3 tablespoons of fruit. Mix remainder of thawed fruit gently into yogurt and whipped topping mixture. Place in freezer for at least 2 hours. Remove from freezer about 15 minutes prior to serving. Garnish with reserved fruit. Slice and serve.

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Nutritional Information
Per Serving

no nutrition information available