Recipe Image
Servings
8
Directions
Finely crush cereal, either by hand or in food processor or blender.
Place melted butter in large bowl.
Add crumbs; stir until well coated.
Press firmly into bottom and halfway up sides of 9-inch pie plate or pan.
Top pie with crushed peppermint candy or holiday sprinkles.
Refrigerate until crust is set (firm).
Spread softened frozen yogurt evenly over crust.
Freeze until firm.
Let stand about 10 minutes before slicing.
Nutrition Facts
Fact Name
Calories
Fact Value
280
Fact Section
1
Fact Name
Fat
Fact Value
14g
Fact Section
1
Fact Name
Saturated Fat
Fact Value
8g
Fact Section
1
Fact Name
Cholesterol
Fact Value
40mg
Fact Section
1
Fact Name
Sodium
Fact Value
120mg
Fact Section
1
Fact Name
Total Carbohydrate
Fact Value
34g
Fact Section
1
Fact Name
Fiber
Fact Value
1g
Fact Section
1
Fact Name
Soluble Fiber
Fact Value
0g
Fact Section
1
Fact Name
Sugar
Fact Value
20g
Fact Section
1
Fact Name
Protein
Fact Value
5g
Fact Section
1
Fact Name
Calcium
Fact Value
15%
Fact Section
2
Fact Name
Vitamin D
Fact Value
0%
Fact Section
2
Fact Name
Vitamin C
Fact Value
0%
Fact Section
2
Fact Name
Vitamin A
Fact Value
8%
Fact Section
2
Fact Name
Potassium
Fact Value
6%
Fact Section
2
Fact Name
Iron
Fact Value
25%
Fact Section
2
Fact Name
Thiamin
Fact Value
0%
Fact Section
2
Fact Name
Magnesium
Fact Value
0%
Fact Section
2
Fact Name
Added Sugar
Fact Value
14g
Fact Section
2
Recipe Unique ID
quaker-79-en
Preparation Time
20 minutes
Recipe Ingredients
Ingredient Amount
3 cups
Ingredient Product
Ingredient Product Title
Life Cereal - Chocolate
Ingredient Amount
6 tbsp
Ingredient Value
unsalted butter, melted
Ingredient Amount
4 cups
Ingredient Value
(1 quart) vanilla nonfat frozen yogurt
Related Recipes
Recipe Category
BazaarVoice ID
7124
Recipe Last PDF Generation
2023-09-20T06:53:11
Recipe PDF URL Download
/sites/quakeroats.com/files/pdf/frozen-yogurt-pie.pdf
Featured Products
Recipe Thumbnail Image
Ingredients Disclaimer
Freezing Time: 2 to 4 hours
Ingredients Disclaimer Position
After the ingredients
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