Serves: 8
Total Calories: 258
1. In medium-size mixing bowl, stir together peanut butter and corn syrup. Add KELLOGG'S COCOA KRISPIES cereal. Stir until well coated. Press evenly on bottom and side of 9-inch pie pan. Chill in refrigerator about 15 minutes.
2. Spoon frozen yogurt into crust. Freeze until firm, about 3 hours. Remove from freezer 10 minutes before serving. Drizzle chocolate syrup on top and garnish with sliced strawberries, if desired.
This Cocoa Strawberry Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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