Raspberry Yogurt Pie
|2 – 8 oz. containers raspberry yogurt
1/2 c. crushed raspberries (optional)
1 tub whipped topping
1 graham cracker pie crust
(Other fruits with matching yogurt may be substituted.)
Thoroughly combine crushed fruit and yogurt in a bowl.
Fold in the whipped topping, blending well. Spoon into crust and freeze
about 4 hours. Remove from freezer and place in refrigerator for
30 minutes (longer for softer texture) before serving..
Store leftover pie in freezer.
Makes 6 servings