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Results 31 - 40 of 361 for pies using yogurt
31. YOGURT PIE
Combine 1/2 cup peaches with yogurt and Cool Whip. Pour into crust and top with remaining 1/2 cup peaches. Refrigerate for 45 minutes.
Thoroughly combine crushed fruit and yogurt in a bowl. Fold in ... blueberries, 1 can mashed peaches or apricots, 1 can crushed pineapple, drained.
33. YOGURT PIE
Mix ingredients for crust well and put into pie pan. Bake at 350 degrees ... refrigerator 1/2 hour before serving, to soften slightly before cutting.
Mix the first four ingredients together, ... between the two pie crusts and freeze for four hours. If desired, garnish with fresh strawberries.
Mix together, pour into graham cracker crumb shell. Freeze 4 hours then refrigerate.
Make pie shells (see directions this book). ... is dissolved. Place yogurt in bowl. Gradually add orange ... toasted coconut. Yield: 6-8 servings.
Blend together and pour into a 9 inch graham cracker pie crust. Freeze overnight. To serve remove from freezer 10 minutes before serving.
Fold yogurt into whipped topping. Blend well. ... desired. Let stand at room temperature 10 minutes before serving. Store leftover pie in freezer.
39. YOGURT PIE
Gently stir yogurt and Cool Whip together. Reserve ... this bowl with pie filling. Top the middle of ... reserved yogurt and Cool Whip mix. Chill.
40. YOGURT PIE
Into a graham cracker pie crust, pour yogurt and Cool Whip mixture. Decorate top with fruit (optional). Freeze for 2 hours or until ready to eat.
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