Prep Time: 10 minutes
Chill Time: 6 hours
Yield: 1 pie (8 servings)
- 1/2 cup KaroŽ Light Corn Syrup
- 4 ounces cream cheese, softened
- 1/4 cup sugar
- 2 containers (6 ounces each) blueberry, raspberry OR lemon yogurt
- 1-1/2 cups whipped topping, thawed
- 1 (9-inch) graham cracker crust
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- Beat corn syrup, cream cheese and sugar in a large bowl with mixer at medium speed until smooth. Blend in yogurt. Fold in whipped topping. (If lumpy, whisk lightly just until smooth.) Pour into pie crust.
- Cover; freeze 6 hours or until firm.
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