Serves: 8
Total Calories: 117
1. In medium bowl bowl fold blueberry yogurt into whipped topping. Reserve 18 whole blueberries. Coarsely chop remaining blueberries. Fold chopped blueberries into yogurt mixture.
2. Spread in crust. Top with reserved blueberries. Freeze at least 4 hours or until firm.
3. Let stand at room temperature for 15 minutes before cutting. Garnish as desired. Store in freezer.
This Frozen Blueberry Yogurt Pie recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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