Peach Mango Yogurt Pie

8 ingredients
8 steps

Ingredients

  • 1 graham cracker pie crust (I use 'zaar Basic Graham Cracker Crust)
  • Filling
  • 1 (3 ounce) package sugar-free peach gelatin mix
  • 2 (4 ounce) cartons peach yogurt (I use Dannon Lite n' Fit with Fiber 4 ounce size)
  • 1 (6 ounce) carton vanilla cream yogurt (I use Blue Bunny Lite 85)
  • 2 cups mangoes, diced (2 ripe mangoes)
  • 3 (1 g) packets Splenda sugar substitute (optional, see note)
  • 1 (8 ounce) carton fat-free whipped topping, thawed

Directions

  1. 1
    Make your favorite 9 inch graham cracker pie crust. Bake & cool.
  2. 2
    Mix together (1) 4 ounce carton of the peach yogurt & the gelatin mix (Jello). Stir till gelatin is dissolved.
  3. 3
    Stir in remaining 2 cartons of yogurt.
  4. 4
    Fold in mango pieces.
  5. 5
    Incorporate whipped topping.
  6. 6
    Spread in prepared crust, cover & freeze for 3-4 hours.
  7. 7
    Let thaw at room temperature for 15 minutes before slicing.
  8. 8
    **** Note: This makes a rather tart pie. If a sweeter flavor is desired, toss the mango dice with 3 packets of Splenda before adding to yogurt mixture.

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