Results 1 - 10 of 339 for cool whip yogurt pie

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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.

Melt butter and mix with ... in a 10-inch pie pan. Press firmly into bottom ... crumbs, chopped nuts or cereal and chopped maraschino cherries.

Melt butter and mix with ... in a 10-inch pie pan. Press firmly into bottom ... crumbs, chopped nuts or cereal and chopped maraschino cherries.

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.

In a 1-quart Pyrex bowl ... Stir in both yogurts. Serve with Cool Whip on top. Note: Mix them ... best results! Makes 6 (1/2 cup) servings. =)

Mix lemon yogurt and pie filling together. Then fold in Cool Whip. Pour into crust, refrigerate 1 hour and serve.

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.

Mix Cool Whip and yogurt well. Pour into pie crust shell. Refrigerate until firm ... know. Quick for working mom's and easy on the budget too!

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