Recipe - Frozen Strawberry Pie

Summer is here!  Time for all those fresh, delicious foods we look forward to all year.  Although our garden is now just rows of little green sprouts, I can already envision my favorite vegetables ready for picking.  The bees are buzzing happily in my raspberry patch, which is a good thing, since it appears my grand babies love raspberry jam. (Don't tell their moms, but sometimes I let them eat all the jam off their bread, then spread on more!)  We just returned from visiting daughter Britton and family in Oregon, missing the opening of their pick-your-own blueberry season by only one day!  Even if you don't grow your own, our local stores offer a variety of fresh berries. While restocking at Maceys after we got back this weekend, I saw beautiful strawberries for $1.88/lb that I couldn't pass up.  So for Sunday dinner I made this Frozen Strawberry Yogurt Pie, a long-time favorite of our children, and about the easiest dessert one could imagine.  The same recipe could be used with any other fresh berries, or even peaches.  See easy instructions below.

Frozen Strawberry Pie

2 lbs Fresh sliced Strawberries (about 6 cups)

32 oz Vanilla Yogurt (or 3 cups)
8 oz container Cool Whip, thawed in fridge
1 cup Powdered Sugar
2 teaspoons vanilla
1 packet and 1/2 of Graham Crackers
½ cup sugar
½ stick melted butter

-Grind up Graham Crackers in food processor or by hand.  Add sugar and butter and mix well.

-Press into one very large pie pan or two small ones.  (You can even use the pre-made ones from the store instead, but I don’t think it’s as good as making your own).

-Wash and slice Strawberries.

-Mix Yogurt, Cool Whip, Powdered Sugar, and Vanilla. 

-Fold in Sliced Strawberries.

-Spoon into Graham Cracker Crust, piling it high to get it all in.

-Freeze for at least 24 hours before serving.  After it has been in the freezer awhile and firmed up, cover with plastic wrap until ready to serve.  Remove from freezer and place on counter about a half hour before serving to allow for easier cutting.  You may not need to do this if you have a good knife to cut it with or if your freezer doesn’t freeze ice cream really solid.

-Serves 8.