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Yield
9 servings (serving size: 1 wedge)

How to Make It

Step 1

Preheat oven to 350°.

Step 2

Place cookies in a food processor; process until crumbly. Add sugar, margarine, and egg white; pulse 5 times or just until moist. Press crumb mixture evenly into a 9-inch pie plate coated with cooking spray. Bake at 350° for 8 minutes; cool on a wire rack 15 minutes. Freeze piecrust 30 minutes.

Step 3

Place an extra-large bowl in freezer. Remove yogurt from freezer; let stand at room temperature while crust is cooling.

Step 4

Spoon yogurt into chilled bowl. Stir cherries and minichips into yogurt; freeze 30 minutes or just until set but not solid.

Step 5

Spread preserves over bottom of prepared crust. Spoon yogurt mixture evenly over preserves; freeze until set. Cover with plastic wrap; freeze 6 hours or until firm. Place pie in refrigerator 30 minutes before serving to soften.

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