Swistle’s Easter Pie Recipe
This is so easy. Take a pre-made graham cracker crust, or I suppose you could make one yourself, MARTHA STEWART. Take three containers of Breyer’s Creme Savers yogurt, in three different flavors (orange is best, so try to get one of those), PLUS one container of Breyer’s Light yogurt in key lime pie flavor. Glop spoonfuls of all four flavors into the crust so that each slice of pie will have assorted flavors, but don’t stir the kinds together or anything; just put them next to each other in neighborly little heaps.
Now take a tub of thawed Cool Whip; it can be Lite if you want. Put some on top of the yogurt until the crust is all filled and pie-looking. Flip over the piece of plastic that used to line the graham cracker crust, and use it as a cover. Put the whole thing in the fridge. There! It’s like one of those pudding pies, but fruity.
You can eat it just like that, or you can stick it in the freezer (covered) for a couple of hours to set it up a little firmer. Don’t freeze it solid, though, or it gets icky and difficult to eat. —Swistle
Posted: March 21st, 2008 under Cooking/Food, Personally recommended by Swistle, Holiday.
Comments: 9
Comments
Comment from Erica
Time: March 21, 2008, 6:58 am
This is JUST IN TIME! I’m in charge of dessert for Easter dinner this year. Once again, Swistle saves the day!
Comment from paige
Time: March 21, 2008, 7:05 am
mmm….cool whip….
Am I the only person who has to strongly resist the temptation to stick my finger in the tub for a swipe everytime I open the fridge door and see the cool whip sitting there?
Comment from fancypance
Time: March 21, 2008, 7:29 am
There’s also the lazy cheesecake, where you combine a small packet of dry instant vanilla pudding mix with a 16 ounce tub of sour cream. Thin with milk, if desired, and plop into a pre-prepared graham crust. Top with cherry pie filling.
Comment from Judy
Time: March 21, 2008, 3:53 pm
no paige…you are not the only one.
Comment from April
Time: March 21, 2008, 9:57 pm
Is this just regular yogurt, or frozen yogurt? If so, doesn’t that make the crust soggy?
Comment from Swistle
Time: March 22, 2008, 4:58 am
Comment from Erin
Time: March 22, 2008, 10:11 am
I was shopping for yogurt once when an older lady started chatting with me and she described almost this exact same pie to me in the dairy section, and I have been making it periodically ever since. I use peach yogurt and lite cool whip and it is this yummy creamy awesomeness that I get raves about, and it takes TWELVE SECONDS.
I call it Nice Old Lady in the Dairy Section Pie, but I think that name can be improved upon.
Comment from Jill
Time: March 22, 2008, 11:41 am
I’ll have to try this. One of my favorite fake-y desserts is to take a pre-made Oreo crust, fill it with softened mint chocolate chip ice cream, freeze, spoon warmish (not hot enough to melt the ice cream) hot fudge topping from a jar) on top, freeze, use ‘whipped cream’ from a can to decorate the edges (cough cover the mistakes) and put a decorative little squirt in the middle of the pie. Freeze. Take out of the freezer 20 min or so dessert so that it is soft enough to cut, and voila! Ice cream pie! Works with other flavors as well, but the mint and the chocolate? Delicious.
Comment from Jill
Time: March 22, 2008, 11:43 am
Um, upon re-reading of my comment, ‘decorative little squirt’ doesn’t sound delicious, so you can ignore that part if you want.
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