Beast's Cookbook: Yogurt Pie

Once again, I'm back from the dead to update the ol' blog. It's hard to believe I've put this off yet again for two whole weeks. I went to another microbrewfest at Stoudt's Brewery in Adamstown, PA--the pictures from that are up on my Flickr photo site--and helped three friends in Virginia (Mike R., Pat, and Zeb, from my Flickr photos) move from three individual apartments into the young political hack version of an Animal House apartment.

I made a yogurt pie for dessert tonight--it's one of my favorites. It's tasty, it's pretty good for you compared to most other desserts, and it's the definition of simplicity itself to make.



1 tub of Cool Whip (8 ounces)
2 - 8 ounce containers of fruit-flavored yogurt (I usually use strawberry or raspberry--either pre-blended or fruit-on-the-bottom will do)
1 premade graham cracker crust

In a large mixing bowl, combine the Cool Whip and yogurt. Mix together until completely blended and pour into crust. Cover and freeze until solid, about 4 hours. Lick mixing bowl clean (or allow nearby children to do so for you). Before serving, let stand at room temperature for about 5 minutes to soften slightly. Serves 8.