Serves: 8
Total Calories: 263
1. In mixing bowl, combine KELLOGG'S CORN FLAKES cereal, the 2 tablespoons sugar, margarine and corn syrup. Press mixture evenly and firmly in bottom and on side of 9-inch pie pan to form crust.
2. Bake at 350°F about 5 minutes or until lightly browned. Cool completely.
3. In 2-quart saucepan, combine gelatin and the 1/3 cup sugar. Stir in 1 container of yogurt. Cook over low heat, stirring constantly, about 4 minutes or until gelatin dissolves. Cool slightly. Stir in remaining yogurt. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon.
4. Fold whipped topping into thickened yogurt mixture. Spoon into pie crust. Chill until set. Garnish with fruit, if desired. Store in refrigerator.
This Creamy Yogurt Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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