STRAWBERRY YOGURT PIE

Debbie Dobyns

2 containers (8 oz.) strawberry yogurt

1/2 cup crushed strawberries

1 container Cool Whip

1 graham cracker pie crust

 

Mix all ingredients together and pour into pie shell. Garnish with additional fruit if desired. Freeze.

 

Other fruits may be used with matching yogurts:

 

1/2 cup crushed raspberries or blueberries

1 can (8 3/4 oz.) sliced peaches or apricots, drained and

mashed

1 can (8 3/4 oz.) crushed pineapple, drained

 

BAKED PINEAPPLE

Joyce Ostergard

1 cup butter

1 1/2 cups granulated sugar

6 eggs

2 large cans crushed pineapple

10 slices bread

 

Cream together sugar and  butter.  Beat  in all  other ingredients. It will look curdled. Bake at 350 degrees for 40 to 50 minutes in a greased casserole. Serves 12.

 

BLENDER CHOCOLATE MOUSSE

Corky Kelsey

1-6 oz. bag chocolate chips

2 eggs

3 Tbsp. hot coffee 

2 Tbsp. rum

3/4 cup scalded milk

 

Place in blender and blend on high for 2 mins. Spoon into desired serving dishes. Chill overnight. Top with Cool Whip and cherries. Makes 4 servings.

 

91