COOL WHIP STRAWBERRY BANANA YOGURT PIE
Steps:
- Blend 1 container of Cool whip with the 3 containers of yogurt. Before pouring the mixture, place banana slices on the bottom, placing the banana slices close together. Additional slices can be arranged around the outside of the pie crust. Do not extend the banana slices above the pie shell edge. Pour the yogurt mixture over the bananas and mound the center of the mixture slightly but not too high.
- Use a clean tablespoon and drop spoonfuls of Cool whip from the second container over the mixture. Use the back of the spoon to spread the mixture out like icing on a cake. Place strawberries on top of the Cool Whip to finish. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
- Store in refrigerator for about ½ hour and serve immediately. This recipe does not keep as a leftover; the pie crust absorbs the moisture from the yogurt and fruit. Discard leftovers.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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