Made with a fiber cereal-crusted pie shell, this strawberry yogurt cream pie is the ultimate no-bake dessert. With a fruity, rich filling (made even more digestive-friendly with the addition of Greek yogurt and berries *you’re welcome*), this breakfast-inspired treat is everything you want in a (somewhat) guilt-free dessert. It’s ultra-satisfying with just the right amount of sweetness, without sending you over the edge.
How to Make It
Preheat oven to 350°.
In a food processor, pulse cereal and graham crackers until fine crumbs form, about 1 minute. Transfer crumb mixture to a medium bowl and stir in butter and sugar until fully combined. Using your hands, press crumb mixture evenly along the bottom and sides of a 9-inch pie pan. Bake at 350° for 8-10 minutes. Let crust cool completely, at least 1 hour.
In the bowl of a stand mixer, combine whipped topping, yogurt, cream cheese, and pudding mix. Pour into baked and cooled pie crust and freeze for at least 2 hours or until filling is set. Garnish with fresh berries.
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