Preheat oven to 350°F. Allow sherbet and frozen yogurt to sit at room temperature ... Spray a 9" pie pan with non-stick spray. Press ... and allow to cool. Fold together softened sherbet, yogurt and Cool Whip. Spoon mixture into baked ... sprinkle with flaked coconut.
Prepare the Jello with half ... Let the liquid cool for at least two minutes. ... 12 ounces of yogurt until well mixed. Add the 8 ounces of Cool Whip and spoon into the pie crust. Cool the pie in ... boyfriend Alexander loved it!
In a Pyrex measuring cup, ... and allow to cool for 30 minutes. In a mixing bowl, combine yogurt and Cool Whip and cooled gelatine mixture. Transfer filling to the pie crust. Refrigerate for several hours before serving.
Spread 3 tablespoons syrup over bottom of pie crust. Top with half of ... mixes with half-and-half, yogurt, and vanilla until smooth ... with remaining whipped topping.
Combine pineapple, yogurt, pudding mix, and coconut. Mix well. Stir in Cool Whip. Blend well. Spoon into baked pie crust. If desired, top with additional Cool Whip. Refrigerate.