Raspberry And Cream Frozen Yogurt Pie Recipes

Steps:

• Place yogurt in a bowl; fold in whipped topping. Spoon into crust. Garnish with raspberries if desired. Refrigerate until serving.

Steps:

• Whisk yogurt and milk in medium bowl until blended. Add dry pudding mix; beat 2 min. Stir in 1 cup each raspberries and COOL WHIP.
• Pour into crust.
• Refrigerate 4 hours or until firm. Serve topped with remaining COOL WHIP and raspberries.

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, crush the cookies in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted butter until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides. Bake just long enough for it to set, 3 to 4 minutes. Let cool completely.
• Put the raspberries on a plate or in an empty pan. Smash them with a fork, then sprinkle on the sugar. Stir together and allow to sit for 15 minutes.
• In the bowl of an electric mixer, combine the raspberry yogurt with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
• Turn off the mixer, then fold in the raspberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with cookie crumbs, dollops of whipped cream and extra raspberries.

Steps:

• Add COOL WHIP to yogurt in medium bowl; stir with whisk until blended. Spoon into crust.
• Freeze 4 hours or until firm.
• Remove from freezer 15 min. before serving; let stand at room temperature to soften slightly. Top with raspberries just before serving.

Steps:

• Combine the wafer crumbs, pecans and butter. Press onto the bottom and up the sides of a greased 9-in. pie plate., In a large bowl, beat the cream cheese, confectioners' sugar, liqueur and vanilla until light and fluffy. Fold in whipped cream. Spread into crust. Chill until serving., In a small saucepan, combine sugar and cornstarch; stir in water and 1-1/2 cups raspberries. Bring to a boil; cook and stir for 2 minutes or until thickened. Transfer to a bowl; refrigerate until chilled., Spread topping over filling. Garnish with remaining berries.

Steps:

• Coat 9 inch pie plate with nonstick cooking spray; set aside.
• Place graham crackers in plastic bag; crush into fine crumbs with rolling pin.
• Mix crumbs and 1/4 cup sugar substitute in small bowl.
• Stir in butter until crumbs are moistened.
• Press crumb crust into bottom and slightly up side of prepared pie plate.
• Refrigerate while making filling.
• FILLING:.
• Beat cream cheese yogurt, 1/3 cup sugar substitute and vanilla in bowl of electric mixer until combined.
• Add whipped topping; mix until just combined.
• Spoon filling into crust and spread to edges.
• Freese at least 4 hours or until frozen.
• Remove from freezer about 20 to 30 minutes before cutting into slices.
• Garnish with raspberries, if desired.

Steps:

• Make the crust: Heat oven to 350 degrees with a rack in the middle position. Combine crackers, sugar and salt in a food processor and process until finely ground. (You should have about 1 1/2 cups.) If you don't have a food processor, place in a resealable plastic bag and bang with a rolling pin or meat mallet until crushed. Add butter and pulse until the mixture looks like wet sand.
• Transfer cracker mixture to a standard 9-inch pie plate. Using the bottom of a flat-bottomed measuring cup, press the mixture up the sides and into the bottom of the pie plate. Bake on the middle rack until dry and golden brown, 20 to 25 minutes. (If the crust slumps or puffs while it bakes, gently press it back into place while still warm with the measuring cup and proceed.) Let cool completely.
• Make the filling: Combine blackberries, sugar and lemon juice in a food processor and process until evenly crushed. Using an electric mixer, beat the cream and condensed milk until stiff peaks form. Give yogurt a few stirs to smooth it out, then gently fold into whipped cream mixture; transfer to the cooled crust. Spoon blackberry mixture over top and, using a spoon, carefully swirl into the cream. Freeze until firm, at least 4 hours and up to 2 days. Let sit at room temperature for about 30 minutes before serving; this will make it easier to slice.

Steps:

• In a bowl, dissolve gelatin in boiling water. Stir in frozen yogurt until melted. Add the raspberries and lime juice. Fold in whipped topping. Spoon into crust. , Refrigerate for 3 hours or until firm. Garnish with lime, raspberries and whipped topping if desired.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Roll out pie crust and gently lay inside a 9-inch pie dish. Lightly press the dough into the corners and sides of the dish to help prevent shrinkage. Prick the bottom of the pie crust a few times with a fork. Line the bottom with foil or parchment and fill with dried beans or pie weights.
• Bake in the preheated oven for 20 minutes. Remove lining and beans or weights and continue baking until crust is golden brown, about 15 minutes more. Let cool completely.
• Meanwhile, whisk sugar and cornstarch together in a medium saucepan. Stir in raspberries, water, and lemon juice. Bring to a boil, stirring constantly. Boil until thickened, about 5 minutes. Remove from heat; stir in butter and vanilla extract. Set aside to cool.
• Pour heavy cream into the bowl of a stand mixer fitted with the whisk attachment. Beat on medium speed until stiff peaks form. Transfer to another bowl.
• Combine cream cheese, powdered sugar, and vanilla extract in the stand mixer bowl. Switch to the paddle attachment and beat until well combined, about 2 minutes. Fold in whipped cream and sour cream until evenly incorporated.
• Spread cream filling into the cooled pie crust. Top with the cooled raspberry topping. Refrigerate pie until thoroughly chilled, 2 hours to overnight.

Steps:

• Stir 1 cup of the yogurt into the whipped topping until well blended. Remove 1 cup of the whipped topping mixture; cover and refrigerate for later use. Spoon remaining whipped topping mixture into 9-inch pie plate. With back of spoon, spread evenly onto bottom and up side of pie plate. Freeze at least 1 hour or until firm.
• Add raspberries, a few tablespoonfuls at a time, to marshmallow creme in medium bowl, beating with electric mixer on low speed or with wire whisk until well blended. Stir in remaining 1 cup yogurt. Gently stir in reserved 1 cup whipped topping mixture until well blended.
• Spoon into whipped topping shell. Freeze 3 hours or until firm. Store leftover dessert in freezer.

Steps:

• In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
• Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
• Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.

Steps:

• Blend yogurt and Cool Whip, pour into pie crust.
• Freeze for 3 hours.
• I garnish with sliced strawberries.

Steps:

• In a small saucepan, combine 1/4 cup water with gelatin allowing it to stand 1 minute. Cook over low heat and stir until gelatin dissolves. Set aside.
• In blender or food processor fitted with metal blade (I used hand held blender) puree berries. Strain; discard seeds.
• Combine pureed berries with Equal and dissolve gelatin. Stir in in yogurt.
• In a small bowl, combine egg white with 1/3 cup water and dry milk. Beat until stiff but not dry.
• Fold into raspberry mixture.
• Freeze in ice cream maker according to directions.