Directions:
Mix two containers raspberry yogurt with 4oz. softened cream cheese till smooth. Fold in 3/4ths container of cool whip. Freeze in a graham cracker crust for 4 hours. Serve with fresh raspberries.
Note: You could also make this with blueberry yogurt and fresh blueberries, or blackberry yogurt and fresh blackberries.
For dinner that night we had corn on the cob, spinach salad, and grilled pork tenderloin.
4 comments:
The pie and everything else looks so delicious! You are such a good cook, Jessica.
Jessica,
We've made this pie twice lately, once with raspberry yogurt and once with lemon but leaving out the cream cheese. Both were really good. I love how fast they are to put together!
such a cute blog! I'll definitely be returning to check out some more recipes. You should join http://www.modkidboutique.com/cookitblogit/ :)
I'm trying the pie tomorrow to add to the desserts for my dd birthday. I'll change to blueberry as I have some on hand. Thanks, too for the Menues link!
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