| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Fruits, Dairy | 1 | Servings | ||
INGREDIENTS
| 1 | c | Crushed Cornflakes |
| 1/3 | c | Plus 2 T. sugar |
| 1/4 | c | Butter or margarine; melted |
| 1 | Envelope; (1 T.) unflavored gelatin | |
| 2 | Containers; (6 or 8 oz. each) yogurt, any flavor | |
| Berries or slices of fruit; (optional) | ||
| 1 | c | Heavy cream |
INSTRUCTIONS
Notes: 1990 Student First Place. Lisa Feane, Nesquehoning, Panther Valley HS In medium bowl, combine Cornflakes, 2 T. sugar, and butter; mix well. Press mixture evenly and firmly into the bottom and around sides of a 9-inch pie pan. Chill. In medium saucepan, combine gelatin and remaining 1/3 cup of sugar. Stir in 1 container of yogurt. Cook over low heat, stirring constantly for 4-5 minutes or until gelatin dissolves. Let cool slightly, then stir in remaining container of yogurt. Chill, stirring occasionally, until mixture mounds slightly when dripped from a spoon. Set aside. In a small bowl, whip cream until stiff peaks form. Fold into thickened yogurt mixture and spoon yogurt-cream mixture into pie crust. Chill until set, then garnish with fruit, if desired. Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 6, 1998
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