Combine fruit and yogurt, then fold in whipped topping, blending well.
Spoon into crust.
Freeze until firm, about 4 hours.
Remove from freezer 30 minutes before cutting; keep chilled in refrigerator.
Garnish with additional whipped topping and fruit, if desired.
Mix yogurt and cinnamon together.
Add enough pancake syrup to dipping consistency and taste.
Dip fruit into mixture.
In a small serving bowl, stir together yogurt, cream cheese, sugar, lemon peel and juice.
Cover Fruit Dip with plastic wrap; refrigerate.
Whip cream cheese until smooth.
Add yogurt and marshmallow cream and stir.
Excellent for party fruit dip.
Fold yogurt into whipped topping, blending well.
Add fruit and spoon into crust.
Freeze until firm, 4 hours.
Remove from freezer 30 minutes (or longer for softer texture) before cutting and keep chilled in refrigerator.
Store any leftover pie in freezer.
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mix into yogurt, blending well. In a large
Mix thawed or fresh fruit and yogurt.
Fold in Cool Whip until blended.
Pour into pie crust.
Freeze until firm.
Serves 6 to 8.
Mix Cool Whip and fruit-flavored yogurt together.
Pour into crust.
Slice strawberries, bananas or fruit of your choice on top.
Refrigerate 3 hours; do not freeze.
Fold yogurt and fruit into Cool Whip, blending well. Spoon into crust. Freeze until firm (about 4 hours). Remove from freezer and place in refrigerator 30 minutes before cutting. Store leftover pie in freezer.
Beat 1 envelope of Dream Whip with 1 cup milk until frothy, approximately 2 minutes.
Add pudding, the remaining milk and the almond extract; beat until mixed.
Place in refrigerator for 15 minutes.
Cut up available fruit into dipping pieces.
Dip fruit into fruit dip and eat.
Great for after school.
Can refrigerate remaining fruit dip for 3 days.
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping, blending well.
Spoon into crust and freeze about 4 hours.
Remove from freezer and place in refrigerator 30 minutes before serving.
Solidly frozen pie may require more time in refrigerator for softer texture.
Store any leftover pie in the freezer.
Other fruits may be used with yogurt of same flavor.
In a small greased skillet, toast almonds and coconut over medium heat until golden.
Set aside and stir in raisins.
Thinly slice peaches and plums.
Halve strawberries and combine fruits in medium bowl.
In another bowl, stir in yogurt, sour cream, honey and vanilla.
Layer fruit and yogurt mixture in 4 parfait glasses, adding 1 tablespoon coconut mix to each glass when 1/2 filled. Top with remaining coconut mix.
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping, blending well.
Spoon mixture into crust and freeze for 4 hours.
Can serve frozen or place in refrigerator 30 minutes before serving.
If frozen solid, may require more than 30 minutes to soften.
Store leftover pie in freezer.
Fold yogurt into whipped topping; spoon into crust.
Freeze about 3 hours.
Remove from freezer and place in refrigerator for 30 minutes before cutting.
Store remaining pie in freezer.
Thoroughly combine mashed fruit and yogurt in a bowl.
Fold in whipped topping; blend well.
Spoon mixture into crust; freeze for about 4 hours.
Remove from freezer and place in refrigerator for 30 minutes before serving.
hould read:
Combine the Fruit Dip Mix with the softened cream
Combine cream cheese and Marshmallow Creme mixing on medium speed of electric mixer until well blended.
Blend in sour cream; chill.
Serve as a fruit dip.
In medium
bowl, stir together all ingredients except fruit. Cover and refrigerate at least 2 hours.
Serve with fresh fruit. This fruit dip can be a light refreshing dessert too!
In a small bowl stir together yogurt, applesauce, and cinnamon. To serve, spear fruit with decorative toothpicks and dip into yogurt mixture.
Beat cream cheese, yogurt, honey and gingerroot in medium