** Recipe from Better at Home **
* 1 c. boiling water
* 2/3 c. 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)
* 1 1/4 c. Chex® cereal
* 1 1/4 c. small pretzel twists (use GF pretzels for a GF pie!!)
* 1/3 c. butter or margarine, melted
* 1 1/2 c. sliced fresh strawberries
* 1 c. fat-free whipped topping
* 4 medium fresh strawberries, cut in half
In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hr. 30 min. or until thickened but not set. Meanwhile, heat oven to 350. Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 c. In small bowl, stir crushed cereal mixture and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9" glass pie plate. Bake about 10 min. or until crust is light golden brown. Set aside to cool. Beat gelatin mixture on high, 7-8 min. or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hr. or until firm. To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.
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