Black Cherry Frozen Yogurt Pie

• FOR THE PIE CRUST:
• 6 Tablespoons Butter, Melted
• 24 Biscoff Cookies
• 1/2 cups Brown Sugar
• FOR THE PIE FILLING:
• 16 ounces, weight Black Cherry Greek Yogurt
• 4 ounces, weight Whipped Topping

1. For the pie crust:
2. In a small pot melt the butter. Set aside.
3. In a food processor or in a plastic baggie, crush the cookies. In a bowl, combine the cookies, brown sugar and melted butter. Use a fork to mix.
4. Spread out into a 9-inch pie pan. Freeze for 15 minutes.
5. For the filling:
6. Meanwhile, in a large bowl combine the Greek yogurt and whipped topping. Using a whisk, combine until incorporated and there are no lumps.
7. Take out the pie crust, pour the yogurt mixture into the pan and spread out. Return to the freezer and freeze for 4 hours.
8. Take the pie out 30 minutes before you are ready to cut and serve. Enjoy!
9. Recipe adapted from Kraft.

butter, cookies, brown sugar, weight black, topping

Taken from tastykitchen.com/recipes/desserts/black-cherry-frozen-yogurt-pie/ (may not work)