Photo: Jennifer Davick; Styling: Melanie Clark
Prep Time
30 Mins
Bake Time
10 Mins
Cool Time
30 Mins
Stand Time
35 Mins
Freeze Time
3 Hours
Makes 10 servings

How to Make It

Step 1

Preheat oven to 350°. Process cookies and butter in a food processor until finely chopped. Firmly press mixture on bottom and up sides of a lightly greased 9-inch springform pan. Bake 10 minutes. Cool completely on a wire rack (about 30 minutes).

Step 2

Let frozen yogurt stand at room temperature 20 minutes or until slightly softened.

Step 3

Process strawberries, powdered sugar, and mint in food processor until strawberries are pureed, stopping to scrape down sides as needed.

Step 4

Place frozen yogurt in a large bowl; cut into large (3-inch) pieces. Fold strawberry mixture into yogurt until smooth. Spoon mixture into prepared crust. Freeze 3 hours or until firm. Let stand at room temperature 15 minutes before serving. Garnish, if desired.

Step 5

Note: We tested with Publix Low Fat Strawberry Frozen Yogurt and Reduced Fat Oreo cookies.

Ratings & Reviews

Shirarock's Review

May 16, 2013

innocentsue7's Review

June 12, 2011

JBerger's Review

May 31, 2011

Susan321's Review

September 18, 2010
I couldn't find strawberry frozen yogurt so I substituted full fat strawberry ice cream, which I thought would be even better. The puree ruined the creamy ice cream; the texture turned out like a strawberry ice. Could not taste the mint at all.