Double Fruit Cream Pie
- 6 ounces strawberry yogurt (Dannon Light & Fit)
- 3 12 cups Cool Whip, thawed (fat-free version)
- 14 cup strawberry, finely chopped
- 6 ounces blueberry yogurt (Dannon Light & Fit)
- 13 cup blueberries, pureed
- 1 graham cracker crust
- In one bowl fold together the strawberry yogurt and 1 3/4 cup of the Cool Whip.
- Fold in the chopped strawberries, then spoon the mixture into the graham cracker crust.
- In a separate bowl, fold the blueberry yogurt into the remaining Cool Whip.
- Fold in the pureed blueberries, then GENTLY spoon the mixture into the graham cracker crust OVER the strawberry mixture you already put there.
- Do NOT mix the layers; You should now have a pie with two distinct layers, the bottom strawberry and the top blueberry.
- Freeze the pie at least 4 hours to set; then place in the refrigerator 45 minutes, to thaw a little before serving.
- Suggestions: Garnish if you like, with halved strawberries or whole blueberries or a few fresh mint leaves -- ; if you prefer to use frozen berries, try to find ones with NO sugar added.
strawberry yogurt, version, strawberry, blueberry yogurt, blueberries, graham cracker crust
Taken from www.food.com/recipe/double-fruit-cream-pie-151481 (may not work)