2 cups vanilla wafer crumbs
1 pint fresh strawberries, hulled, chopped
1/3 cup sugar
2 cups strawberry or vanilla-flavored yogurt
Heat oven to 300°F.
Combine all crust ingredients in bowl. Press mixture evenly onto bottom and up sides of ungreased 9-inch glass pie pan. Bake 15-20 minutes or until crust is evenly browned. Cool 30 minutes.
Combine strawberries, sugar and yogurt in bowl.
Beat chilled whipping cream in chilled bowl at high speed 3-4 minutes or until stiff peaks form. Gently stir into strawberry mixture. Spoon strawberry mixture into cooled crust. Cover; freeze 8 hours or overnight until firm.
Remove from freezer 30 minutes before serving. Cut into wedges.
- You can substitute other fruits for the strawberries and use corresponding flavored yogurt in the recipe, such as raspberries and raspberry yogurt, or chopped fresh peaches and peach yogurt.
- If crust sticks to pie pan when removing wedges, place pie pan in another pan filled with 1 inch deep hot tap water 30-60 seconds or until wedges can be removed easily.