Outrageous Strawberry Pie

 

1

cup boiling water

1

box (4-serving size) wild strawberry-flavored gelatin

2/3

cup Yoplait® 99% Fat Free creamy strawberry or creamy vanilla yogurt (from 2-lb container)

2

cups small pretzel twists

1 1/4

cups Rice Chex® cereal

1/4

cup margarine or butter, melted

1 1/2

cups sliced fresh strawberries

1

cup fat-free whipped topping

4

medium fresh strawberries, cut in half

• 1 In medium bowl, pour boiling water on gelatin; stir until gelatin is dissolved. Stir in yogurt until melted and smooth. Cover; refrigerate about 1 hour 30 minutes or until thickened but not set.
• 2 Meanwhile, heat oven to 350°F. Place pretzels in food-storage plastic bag; crush with rolling pin to make scant 1 cup. In same bag, place cereal; crush with rolling pin to make scant 1/2 cup. In small bowl, stir crushed pretzels and cereal and melted butter until well mixed. Press mixture firmly in bottom of ungreased 9-inch glass pie plate. Bake about 10 minutes or until crust is light golden brown. Set aside to cool.
• 3 Beat gelatin mixture with electric mixer on high speed 7 to 8 minutes or until doubled in volume. Fold in sliced strawberries; pour over crust. Cover; refrigerate at least 1 hour or until firm.
• 4 To serve, cut pie into wedges. Top with whipped topping and strawberry halves. Refrigerate any remaining pie.