Yum. There is nothing better than a creamy, fruity pie on a graham cracker crust (that I didn't have to make). This pie lasted us a while, primarily because Tony didn't really eat much of it. I did find through a lovely trial and error experience that this pie MUST be stored in the freezer. It can remain in the fridge for a few hours, but the ingredients will separate into a watery ick-filled mess. Then, you'll have to mourn the two slices you could have had, or perhaps attempt to eat the top part and realize your decision was a grave, disgusting mistake.I adapted this recipe from a cooks.com recipe.
Reagents:
1 single serving carton of blueberry yogurt (there are 2 in the picture, because that's w
1 8 oz container of Cool Whip
3/4 c. chopped fresh strawberries (and one whole strawberry for garnish)
1/3 c. pureed blueberries
Pre-made graham cracker crust
Method:
1. Mix about 1 1/2 to 1 3/4 cup of the whipped topping with the strawberry yogurt until blended.
*Yes, this looks dreamy because that's the way it ACTUALLY LOOKED! Okay. Maybe there was a little Photoshop editing...*
3. Puree the blueberries in a fabulous Kitchen Aid food processor ;).
4. Mix about a 1/2 c to 1 c whipped topping with the blueberry yogurt, and fold in blueberry puree.
*NOTE: This is the point when I realized, holy moly, I have WAY too much blueberry goodness to fit in my tiny pie crust. I ended up "filling up" the crust with the mixture to the brim, and saving the rest of the blueberry concoction in my freezer. No shame in saving some for later :).*
5. Add decorative strawberry top in the center, and freeze.
