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.

Recipe by MyRecipes


Credit: Sara Tane

Recipe Summary test

25 mins
2 hrs 35 mins
Makes 1 pie, about 12 servings


Ingredient Checklist


Instructions Checklist
  • 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.