Yoplait arrived in the United States in 1977, and it wasn’t long before home cooks started putting it to work in no-bake desserts. This five-ingredient pie from Peggy April is about as simple as it gets: yogurt folded into Cool Whip and poured into a graham cracker crust. The yogurt adds a gentle tang that keeps the filling from being too sweet, and the flavor changes entirely depending on which Yoplait you choose.
Ingredients
1 (6 oz.) Yoplait yogurt (any flavor)
1 (8 oz.) container Cool Whip
1 graham cracker crust
Fresh fruit or additional Cool Whip for topping (optional)
Instructions
In a large bowl, fold the Yoplait yogurt into the Cool Whip until smooth and well combined.
Pour the filling into the graham cracker crust and spread evenly.
Refrigerate for at least 4 hours, or overnight, until set.
Top with fresh fruit or a dollop of Cool Whip before serving if desired.
Slice and serve cold.
Flavor ideas: Strawberry, peach, raspberry, and lemon all work beautifully. Match the topping fruit to the yogurt flavor for a polished presentation.
