Frozen Strawberry Yogurt Pie
This Frozen Strawberry Yogurt Pie is creamy, sweet, and tart, with a graham cracker-pretzel crust. It’s the perfect summer dessert!
- 1 cup graham cracker crumbs
- 1 cup ground pretzels
- 2 cups granulated sugar , divided
- 1/2 cup butter ,melted
- 1 pound strawberries , stem and core removed, plus additional for garnish
- 8 ounces cream cheese ,softened
- 16 ounces strawberry yogurt (I used whole milk yogurt)
- 1/2 cup confectioners sugar
- 8 ounces frozen whipped topping , thawed (I used real cream whipped topping)
For garnish fresh strawberries and parsley, if desired
Spray a 10-inch springform pan with nonstick baking spray. Line the bottom with parchment paper, then spray again.
In a large bowl, combine graham cracker crumbs, ground pretzels (you can grind them in a food processor or by hand in a plastic bag with a rolling pin), 1 cup sugar, and melted butter. Mix well, then press the mixture into the bottom of the prepared springform pan. Place the pan in the freezer while you prepare the filling.
In the bowl of a food processor, combine sliced strawberries and sugar. Puree until smooth.
In another large bowl, beat cream cheese at high speed with an electric mixer until smooth. Add strawberry yogurt and confectioners sugar, beat again until smooth. Add the pureed strawberries and whipped topping to the yogurt mixture, beat until the mixture is smooth.
Pour the mixture into the prepared crust, scrapping the bowl with a rubber spatula. Freeze for at least four hours.
Remove the Frozen Strawberry Yogurt Pie from the pan and garish with additional strawberries and minced parsley, if desired. Let sit at room temperature for 10-15 minutes before slicing with a sharp knife.
Calories: 642kcal | Carbohydrates: 85g | Protein: 5g | Fat: 29g | Saturated Fat: 16g | Monounsaturated Fat: 1g | Cholesterol: 92mg | Sodium: 325mg | Potassium: 245mg | Fiber: 2g | Sugar: 76g | Vitamin A: 760IU | Vitamin C: 33.3mg | Calcium: 110mg | Iron: 1.1mg