| 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 ncanty@juno.com (Nadia I Canty) on Mar 6, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1921
Calories From Fat: 1187
Total Fat: 135g
Cholesterol: 448.1mg
Sodium: 498.9mg
Potassium: 767.2mg
Carbohydrates: 176.9g
Fiber: 5.5g
Sugar: 156.3g
Protein: 14.1g