Strawberry Cookie Yogurt Pie

• 1-1/2 cups hot water (140 degrees F to 160 degrees F)
• 1 pkg. strawberry-flavored gelatin
• 3 cups fresh or frozen strawberries, pureed
• 1-1/2 qt. plain nonfat yogurt
• 1-1/2 tsp. almond extract
• 1 gal. whipped topping, divided
• 2-1/4 qt. OREO Pieces-Medium, divided
• 6 each OREO Pie Crusts (6 oz.)

1. Add hot water to gelatin mix in large bowl; stir until completely dissolved.
2. Stir in strawberry puree.
3. Add yogurt and extract; mix well.
4. Refrigerate until thickened but not set, stirring occasionally.
5. Fold in 1-1/2 qt.
6. each whipped topping and OREO Pieces (or fold in 1 cup of each for trial recipe).
7. Spoon into crusts.
8. Refrigerate 2 hours or until firm.
9. Spread 2 cups of the remaining whipped topping over each pie; sprinkle with 1/2 cup OREO Pieces.
10. Keep refrigerated.

water, strawberryflavored gelatin, frozen strawberries, nonfat yogurt, almond extract, whipped topping, oreo piecesmedium, oreo pie crusts

Taken from www.kraftrecipes.com/recipes/-2336.aspx (may not work)