APRICOT YOGURT CREAM PIE

Apricot Yogurt Cream Pie image

Number Of Ingredients 6

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1 (15-ounce) can apricot halves
2 tablespoons sugar
1 (3-ounce) box apricot jello (4-serving size)
2 (6-ounce) containers low-fat peach or apricot-flavored yogurt
2 cups non-dairy frozen whipped topping, thawed
1 Keebler® Ready Crust® shortbread pie shell

Steps:

1. Drain apricots, reserving 2/3 cup syrup. Reserve 4 apricot halves for garnish. Chop remaining apricots. Set aside.2. In medium saucepan bring reserved syrup to boiling. Remove from heat. Stir in sugar and gelatin until dissolved. 3. In large bowl gradually whisk gelatin mixture into yogurt. Refrigerate about 2 hours or until partially set.4. Fold chopped apricots and whipped topping into yogurt mixture. Spoon into crust. Refrigerate about 3 hours or until set.5. Lengthwise halve reserved apricot pieces. Garnish pie with apricot pieces. Store in refrigerator.

Nutrition Facts : Nutritional Facts Serves