Strawberry Pie

1 cup boiling water 1 box wild strawberry-flavored gelatin 2/3 cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt 1 1/4 cups Chex® cereal 1 1/4 cups small pretzel twists 1/3 cup butter or margarine, melted 1 1/2 cups sliced fresh strawberries 1 cup fat-free whipped topping 4 medium fresh strawberries, cut in half

1) In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. 2) Stir in yogurt until melted and smooth. 3) Refrigerate about 1 hour 30 minutes or until thickened but not set. 4) Meanwhile, heat oven to 350°F. 5) Place cereal and pretzels in food-storage plastic bag; crush with rolling pin to make 1 1/2 cups. 6) In small bowl, stir crushed cereal mixture and melted butter until well mixed. 7) Press mixture firmly in bottom of ungreased 9-inch glass pie plate. 8) Bake about 10 minutes or until crust is light golden brown. Set aside to cool. 9) Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes. 10) Fold in sliced strawberries and pour them over crust. Then refrigerate at least 1 hour or until firm. 11) To serve, cut pie into wedges. Top with whipped topping and strawberry halves.

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