This easy icebox pie recipe always reminds me of summers growing up in CT, on days when no one felt like finishing off a meal with anything but something light and refreshing. This pie makes use of a ready-made graham cracker crust, a combination of Greek and regular yogurts, and light cool whip. Mix it up, pour it into the crust, run a knife through the top to make it look pretty, stick it in the freezer for a few hours, and voila- dessert couldn’t be any easier!
1 8 oz. container lite cool whip
1 ready-made graham cracker crust
2 6 oz. containers Greek yogurt, flavor of your choice (blueberry and vanilla here)
1 tbsp fruit preserves
Fresh strawberries and blueberries, for garnishing
Preheat oven to 375 deg. Bake crust 6 minutes. In a large bowl, mix together yogurt and cool whip until smooth. Fill crust.
Heat preserves 30 seconds or until runny. Pour over top of pie and swirl slowly with a knife.
Freeze at least four hours. Thaw 15 minutes before serving. Garnish with fresh fruit.