Frozen Strawberry Yogurt Cream Pie

Frozen Strawberry Yogurt Cream Pie (Dairy)
Recipe type: Dessert
Serves: 10

  • 16-20 chocolate macaroon cookies, store-bought or other chocolate cookie
  • 3 tablespoons margarine, melted
  • 1 heaping cup fresh strawberries, plus more for serving (or frozen)
  • 3 tablespoons sugar
  • Two 6-ounce containers vanilla or strawberry yogurt (if using vanilla, add ¼ cup strawberry preserves)
  • One 3.4-ounce package instant vanilla pudding mix
  • 1 cup heavy cream
  • Whipped cream, for serving

  1. Preheat the oven to 350 degrees F.
  2. To make the crust, crush the macaroons in a food processor (or smash in a ziptop bag with a rolling pin). Stir in the melted margarine until combined. Pour into a regular pie pan and press the crumbs all over the pan and up the sides to make a crust. Bake for 5 minutes, to slightly toast crust. Let cool completely.
  3. In a small bowl, mash strawberries and sugar with a fork. Set aside for 15 minutes.
  4. In the bowl of an electric mixer, combine the yogurt (and preserves) with the instant vanilla pudding mix (just the powder itself). Beat on low until combined, about 1 minute. Pour in the heavy cream and whip on low for 30 seconds. Stop the mixer and scrape down the bowl with a rubber spatula. Turn the mixer on medium-high speed and beat until thick, about 2 minutes.
  5. Turn off the mixer, then fold in the mashed strawberries until just combined. Pour into the cooled crust and spread evenly. Freeze until very firm, about 2 hours. Cut into slices and top each slice with dollops of whipped cream and extra strawberries.