|EVERY FEW MINUTES|
|STRAWBERRY MOUSSE PIE|
30 graham cracker squares
1/3 c. butter, softened
1 1/2 c. boiling water
1 (6 oz.) pkg. strawberry gelatin
1 pt. strawberry ice cream, softened
1 (6 oz.) custard-style low-fat strawberry yogurt
1 c. Cool Whip
1 (12 oz.) strawberries, cut into sm. pieces
2 c. Cool Whip
1 c. coconut, toasted (to toast microwave on high until brown)
Colored peanut M&M'S®
Crust: Crush crackers until very fine. Add butter. Mix well. Press evenly over bottom and sides of 9 1/2 inch pie plate. Put in refrigerator for at least 30 minutes or until firm.
Mousse: Pour boiling water into large bowl. Add gelatin. Stir until completely dissolved. Stir in ice cream until melted. Add yogurt until well blended. Put in refrigerator 15 minutes, stirring twice (should hold its shape when dropped from a spoon). Gently fold in 1 cup Cool Whip and the strawberries until blended. Spread into crust. Put in refrigerator for 4 hours or until firm. When firm spread 2 cups Cool Whip over the mousse. Decorate with the toasted coconut and M&M'S®.
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