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

Nutritional information

No nutrition information available


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.