Blueberry Peach Yogurt Pie
1 cup fresh blueberries
1 cup diced peaches
2 cartons blueberry yogurt
1 small carton whipped topping
1 graham cracker crust or I make an animal cracker crust
Fold the yogurt into the whipped topping until well mixed. Do not beat but fold gently. Fold in the blueberries and peaches and put into the crust. Tent aluminum foil over the pie and refrigerate or freeze. If you like a soft fluffy pie - refrigerate or freeze if you prefer.
Animal Cracker Crust
1 1/2 cups animal cracker crumbs (option - any cookie can be used)
3 tbsp. of Splenda or sugar
4 tbsp. melted butter or margarine
Place animal crackers in plastic bag and crush them with rolling pin or use the food processor. Add sugar and stir. Gradually add the melted butter or margarine and stir until well blended. I find a fork is better than a spoon to combine the crumbs and butter. Spray a 9-inch pie plate with cooking spray and press the crumbs firmly in the bottom and sides. Bake at 325 for 8-10 minutes and chill or skip the baking and chill for 30 minutes.
We enjoyed this a lot and our grandson, Jimmy, thought it was extra good. You can also use all blueberries or all peaches but these 2 fruits are great together.
Good eating and stay cool,
The Georgia Peach