By Angela McGowan
I was going to make a peanut butter pie for Jennie’s husband on Friday, but my 3 year old begged for a blueberry. So I made this blueberry pie that my neighbor had given me the recipe for the day before.
Yield: Serves 4
No-Bake Blueberry Yogurt Pie
Ingredients:
For the crust
- 2 ready made graham cracker crusts or
- 8 whole graham crackers
- 1/3 cup butter
- 1/4 cup sugar
For Filling
- 1 small box berry blue Jello
- 2 – 6 oz packages blueberry yogurt
- 1 – 8 oz package cool whip
- 2 cups fresh blueberries
- 1/2 cup hot water
Directions:
1. If your making your own crust, preheat oven to 375 degrees. Add all ingredients for crust into food processor. Pulse until crackers are crumbs and everything is combined. Press into pie plate. Bake in a 375 degree oven for 8 – 10 minutes. Let cool completely.
2. Dissolve Jello in hot water. Add to a large bowl and add yogurt. Whisk well. Add fresh berries. Fold in cool whip.
3. Pour into pie plate and refrigerate until firm, 3 – 4 hours or overnight.
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