Frozen Yogurt Pie

1. 1

   In a large bowl, stir together the yogurt and black cherry gelatin.

2. 2

   Gently mix in the Cool Whip, until well blended.

3. 3

   Spoon into the chocolate cookie pie crust.

4. 4

   Freeze at least 4 hours or overnight; until firm.

5. 5

   Let stand at room temperature 15 minutes, or until it can be easily cut.

6. 6

   Store leftover pie in the freezer.

7. 7

   Note: Try substituting 1/4 cup of Tang Orange Flavor Drink Mix for the gelatin, and 1-(6 oz.)

8. 8

   graham cracker pie crust for the chocolate cookie pie crust.

9. 9

   I have made a variety of these pies, (9 to be exact) using various flavored gelatins and yogurts, and mainly w/a graham cracker pie crust.

10. 10

    Use your imagination!

* Per serving · 4 servings · Values may vary.

No additional tips available.