Serves: 8
Total Calories: 138
1. In 2-quart saucepan, combine corn syrup, margarine and sugar. Cook over medium heat, stirring occasionally, until mixture begins to boil. Remove from heat.
2. Add KELLOGG'S RICE KRISPIES cereal to hot mixture, stirring until well coated. Arrange mixture evenly in bottom and on side of 9-inch pie pan coated with cooking spray to form crust. Chill in freezer about 30 minutes.
3. Spoon yogurt into crust. Freeze until firm, about 2 hours. Remove from freezer about 10 minutes before serving. Drizzle chocolate syrup on top and garnish with strawberries, if desired.
This Strawberry Yogurt Pie I recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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