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1 6 oz. pkg. SnackWell's mint creme cookies, divided 8 oz. Fat Free Cool Whip, thawed, divided 8 oz. fat free cream cheese, softened 1/2 c. sugar 8 oz. container Breyers vanilla low fat yogurt Oreo pie crust Halve 4 of the cookies; reserve for garnish. Finely chop remaining cookies; set aside. Reserve 1/2 c. of the whipped topping for garnish. Beat cream cheese and sugar in large bowl on medium until well blended. Add yogurt; mix well. Gently stir in reaming whipped topping and chopped cookies. Spoon into crust. Refrigerate 3 hours or until firm. Garnish with reserved topping and cookies just before serving. You may substitute 1 c. fat free sour cream for yogurts. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |