Strawberry Frozen Yogurt Pie

Ingredients

For the Crust

• 1 cup Townhouse Pretzel Thin Crackers, Ground*
• 1 cup graham cracker crumbs
• 1 cup sugar
• 1/2 cup melted butter

For the Filling

• 1 8oz package cream cheese, softened
• 1 16 oz container Chobani plain yogurt
• 1/2 cup confectioners sugar
• 1 8oz container, thawed, Cool Whip non dairy topping
• 21/2 cups strawberries coarsely chopped
• 1 cup sugar
• Optional:
• Strawberries for decoration

Directions

1. Spray a 10-inch spring form pan with non stick baking spray and flour.
2. Line with parchment paper and set aside.
3. Crush graham crackers and pretzel thins into crumbs using a food processor or blender until you have one cup of each.
4. Place in a bowl with melted butter and 1 cup of sugar.
5. Press into the bottom of the spring-form pan. *see notes for outer strawberry decoration
6. Place crust in freezer until ready to put filling in.
7. In a food processor or blender, puree strawberries and 1 cup sugar.
8. In a mixing bowl whip cream cheese at high speed until creamy, about 3 minutes.
9. Add yogurt and confectioners sugar, beat until smooth.
10. Add strawberry mixture and mix until thoroughly combined.
11. Add Cool Whip and beat until mixture is smooth.
12. Pour mixture into spring-form pan and return to freezer for 4 hours before serving.

Notes

*You can use regular pretzels as well

** To make the outer rim of strawberries cut of the tops, cut them in 1/2 and place around the outside of

the spring form pan. You may need to press a little against the pan to create suction.