8 oz container of Cool Whip
8 oz of any flavor yogurt
1 graham cracker pie crust
Mix Cool Whip and yogurt. Spoon into a graham cracker pie crust - or any other you prefer that doesn't need to be cooked. Refrigerate for at least 30 minutes until ready to serve. Keep leftovers refrigerated, of course. You can even use the Fat Free or Sugar Free Cool Whip to cut down on calories.
Submitted by Gail McGahee of Dearing. If you have a quick and easy recipe to share, please send it to firstname.lastname@example.org. You'll get a cookbook if we use your recipe.
Posted by John Bryant at 8:09 AM