No-Bake Blueberry Yogurt PieAngie McGowan
This is a recipe my neighbor gave me yesterday. I loved the idea of it because it was so easy, and you don’t have to heat up the kitchen if you don’t want to. By purchasing a pre-made graham cracker crust, all you have to do is assemble it and refrigerate it. This recipe is also really versatile. He said you can make it any flavor just by changing the flavor of the jello, yogurt and fruit. He told me he’s already done a lemon, key lime and peach flavor. (For the lemon and lime flavors, he doesn’t add fruit, and it only makes one pie.) You can also make this pie very low sugar and light in calories by using sugar free jello, sugar free or lowfat yogurt and lite cool whip.
(This recipe makes 2 regular or 1 deep dish pie)
For the crust –
2 ready made graham cracker crusts or
8 whole graham crackers
1/3 cup butter
1/4 cup sugar
For Filling –
1 small box berry blue Jello
2 – 6 oz packages blueberry yogurt
1 – 8 oz package cool whip
2 cups fresh blueberries
1/2 cup hot water
1. If your making your own crust, preheat oven to 375 degrees. Add all ingredients for crust into food processor. Pulse until crackers are crumbs and everything is combined. Press into pie plate. Bake in a 375 degree oven for 8 – 10 minutes. Let cool completely.
2. Dissolve Jello in hot water. Add to a large bowl and add yogurt. Whisk well. Add fresh berries. Fold in cool whip.
3. Pour into pie plate and refrigerate until firm, 3 – 4 hours or overnight.