I wanted to make a yogurt pie today, and while I was at the grocery store I was trying to think of a way to make it thick enough so it wouldn’t just be yogurt spilling out of a graham cracker crust. I remembered that another time, I tried a recipe using plain gelatin to help the filling hold its shape. But that pie had a jello-like texture, and I was wanting creamy.
I decided to mix it with cream cheese. The result was very good! I’ll do this again, and I’ll try it with different flavors — strawberry is high on my list. With fresh strawberries to garnish!
Key Lime Cheesecake Pie
1 prepared graham cracker crust
1 package cream cheese
1 T sugar
1/2 t vanilla
3 containers Yoplait yogurt – key lime, strawberry, any flavor you choose
2-4 drops food coloring to brighten up the shade of yogurt you have picked (if desired)
1/2 container Cool Whip
Beat cream cheese, sugar, and vanilla with electric mixer until smooth. Add yogurt and food coloring and continue beating until all mixed together. Fold in Cool Whip and spread mixture evenly into prepared crust. Refrigerate until firm, about 1 hour.
This was a big hit last night at our first "Navs 20's Night" at our home. I had two desserts, and most people took a little of each. I asked one of the guys, "So, which one is your favorite?" He said, "Definitely the Key Lime pie! In fact, was that an invitation to have another piece?" So cute! Of course, have another piece. Also, I didn't use the sugar and vanilla, and it turned out delicious.
So glad to hear you liked it and are keeping this recipe! Your mention of it today in your email prompted me to take a peek at the recipes in this blog to see if I can get inspired to finish out our menu plan for the week.