2/3
cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
1 1/4
cups Chex™ cereal
1 1/4
cups small pretzel twists
1/3
cup butter or margarine, melted
1 1/2
cups sliced fresh strawberries
1
cup fat-free whipped topping
4
medium fresh strawberries, cut in half
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Steps
1
In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
2
Meanwhile, heat oven to 350°F. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
3
Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
4
To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.
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You can use 1 (6-oz) container of Yoplait® Original 99% Fat Free strawberry or French vanilla yogurt instead of the yogurt in the recipe if you like.
An easy way to hull strawberries is to push one end of a plastic drinking straw into the point of the berry and push it through to pop off the green cap before slicing.
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