I first made this strawberry frozen yogurt pie for Fathers Day. Everyone loved it and commented on how it would be great for the 4th of July. This is the perfect desert for you to make on a hot day. It's cool and creamy but surprisingly light. We love the 4th of July, going to see the fireworks, making tie dye t-shirts, and grilling BBQ. Every year we go to our local downtown park and watch fireworks with friends. We take cocktails and munchies and it's lots of fun.
One of the things I really love is that you can make this strawberry frozen yogurt pie lower in fat by using light cream cheese and light cool whip. I adapted this recipe from one I found in Taste of the South Magazine and used one of my new favorite snacks in it, Townhouse Pretzel Thins. They are awesome with humus but even better, they made a great crust on this pie!
Making a Graham Cracker Crust in your blender
To make my crust I used my Blendtec Blender
- The square jar allows the food to hit the sides and flip back into the blade instead of swirling and sticking.
- With a 1725 watt 3.4 horsepower motor, this thing will blend anything, it makes great smoothies and even smooth nut butter.
- It will purée hot soup without exploding the top off.
- It's so easy to clean, just fill the pitcher 1/2 way with water and a few drops of dish soap and blend. The water swirls up to clean the blades and jar and you just rinse when done.
- It has a smooth touch surface on the outside that is easy to clean, no trying to get the crud out of buttons.
This is not the cheapest blender out there, but if you buy it, you'll never need to buy another one. They come with an 8-year warranty, which means that they stand behind their product. This is an investment piece, but you won't believe how many things it will replace.
I wanted to make this strawberry frozen yogurt pie a bit of a show stopper so after I made the crust I cut some strawberries in half and lined the inside of the springform pan. You have to press the strawberries a little so they create a bit of a suction around the outside of the pan. It's a really easy way to add some pizzazz to your pie.
Strawberry Frozen Yogurt Pie Recipe
Strawberry Frozen Yogurt Pie
Prep Time
30 mins
Cook Time
4 hrs
Total Time
4 hrs 30 mins
A light and creamy strawberry frozen no-bake pie
Course:
Dessert
Servings: 8 -10
Ingredient List
-
For the Crust
-
1
cup
Townhouse Pretzel Thin Crackers
Ground*
-
1
cup
graham cracker crumbs
-
1
cup
sugar
-
1/2
cup
melted butter
-
For the Filling
-
1 8
oz
package cream cheese
softened
-
1 16
oz
container Chobani plain yogurt
-
1/2
cup
confectioners sugar
-
1 8
oz
container
thawed, Cool Whip non dairy topping
-
2 1/2
cups
strawberries coarsely chopped
-
1
cup
sugar
-
Optional
-
Strawberries for decoration - 12- 15 if you want to do the decoration around the outside of the crust and 3 for the top.
Directions
-
Spray a 10-inch spring form pan with non stick baking spray and flour.
-
Line with parchment paper and set aside.
-
Crush graham crackers and pretzel thins into crumbs using a food processor or blender until you have one cup of each.
-
Place in a bowl with melted butter and 1 cup of sugar.
-
Press into the bottom of the spring-form pan. *see notes for outer strawberry decoration
-
Place crust in freezer until ready to put filling in.
-
In a food processor or blender, puree strawberries and 1 cup sugar.
-
In a mixing bowl whip cream cheese at high speed until creamy, about 3 minutes.
-
Add yogurt and confectioners sugar, beat until smooth.
-
Add strawberry mixture and mix until thoroughly combined.
-
Add Cool Whip and beat until mixture is smooth.
-
Pour mixture into spring-form pan and return to freezer for 4 hours before serving.
Recipe Notes
You can use regular pretzels as well
* To make the outer rim of strawberries cut of the tops, cut them in 1/2 and place around the outside of the spring form pan. You may need to press a little against the pan to create suction.
- For the Crust
- 1 cup Townhouse Pretzel Thin Crackers Ground*
- 1 cup graham cracker crumbs
- 1 cup sugar
- 1/2 cup melted butter
- For the Filling
- 1 8 oz package cream cheese softened
- 1 16 oz container Chobani plain yogurt
- 1/2 cup confectioners sugar
- 1 8 oz container thawed, Cool Whip non dairy topping
- 2 1/2 cups strawberries coarsely chopped
- 1 cup sugar
- Optional
- Strawberries for decoration - 12- 15 if you want to do the decoration around the outside of the crust and 3 for the top.
-
Spray a 10-inch spring form pan with non stick baking spray and flour.
-
Line with parchment paper and set aside.
-
Crush graham crackers and pretzel thins into crumbs using a food processor or blender until you have one cup of each.
-
Place in a bowl with melted butter and 1 cup of sugar.
-
Press into the bottom of the spring-form pan. *see notes for outer strawberry decoration
-
Place crust in freezer until ready to put filling in.
-
In a food processor or blender, puree strawberries and 1 cup sugar.
-
In a mixing bowl whip cream cheese at high speed until creamy, about 3 minutes.
-
Add yogurt and confectioners sugar, beat until smooth.
-
Add strawberry mixture and mix until thoroughly combined.
-
Add Cool Whip and beat until mixture is smooth.
-
Pour mixture into spring-form pan and return to freezer for 4 hours before serving.
You can use regular pretzels as well
* To make the outer rim of strawberries cut of the tops, cut them in 1/2 and place around the outside of the spring form pan. You may need to press a little against the pan to create suction.
Comments