Cool Whip Lemon Chiffon Yogurt Pie Recipes

LEMON CHIFFON PIE

Steps:

• Soften gelatin in water 5 minutes.
• Beat yolks and add 1/2 cup of the sugar, lemon juice and salt. Cook in the top of a double boiler, stirring constantly, until of custard consistency. Add grated lemon zest and softened gelatin and stir thoroughly. Cool.
• When mixture begins to get thick, In a clean bowl, whip egg whites until stiff, adding remaining 1/2 cup sugar while whipping. Fold egg whites into custard.
• Pour filling into pie shell and chill in refrigerator. Serve when firm. Garnish with sweetened whipped cream if desired.

NO-BAKE LIME CHIFFON PIE

Steps:

• In 1-quart saucepan, place lime juice; sprinkle with gelatin. Let stand 1 minute to soften. Heat over medium heat about 2 minutes, stirring occasionally, until gelatin is dissolved. Remove from heat; cool slightly. Stir in lime peel.
• In medium bowl, mix condensed milk and food colors. Stir in lime juice mixture. Using rubber spatula, fold in all but 1/4 cup of the whipped topping. Spread in pie crust, smoothing top. Cover; refrigerate at least 2 hours or until firm.
• Before serving, garnish pie with remaining 1/4 cup whipped topping and lime slices.

LEMON YOGURT CREAM PIE

Steps:

• In a microwave-safe bowl, sprinkle gelatin over cold water; let stand for 1 minute. Microwave, uncovered, on high for 20 seconds. Stir in sugar substitute and lemon juice. Add yogurt and lemon zest; mix well. Fold in whipped topping; spoon into crust. , Cover and refrigerate for 8 hours or overnight. Garnish with lemon slices and mint if desired.

FROZEN LEMON YOGURT PIE

Steps:

• In a large bowl, combine cool whip, yogurt, lemon zest, and lemon juice until well mixed.
• Spoon mixture into graham cracker crust.
• Place in freezer.
• Before serving, remove from freezer and let thaw until it's "barely" frozen.
• Garnish with whipped cream and lemon zest. Slice and serve.
• **If only serving a few slices, remove from freezer, slice and plate as many serving as you need. Let thaw, then garnish and serve.

JELLO AND YOGURT PIE

Steps:

• Dissolve jello in hot water.
• Mix in yogurts.
• Fold in container of Cool Whip.
• Place into pie crust.

NO BAKE LEMON COOL WHIP PIE

Steps:

• Grind crackers in a food processor to create crumbs
• Pour the crumbs into a bowl and add the sugar and melted margarine. Stir well.
• Pour the mix into a 9-inch pie pan and press the mixture into the bottom and sides of the pie pan.
• Bake for 8 minutes at 375 degrees.
• Cool completely
• Stir together condensed milk, lemon juice and whipped topping until well combined.
• Pour into pie crust.
• Chill in the refrigerator until set, at least one hour

NO-BAKE YOGURT AND COOL WHIP PIE

Steps:

• Cover and refrigerate any leftover pie, or freeze for later.

COOL WHIP LEMON CHIFFON YOGURT PIE

Steps:

• Blend 1 tub of Cool Whip with 3 containers of yogurt. Pour into pie shell. Use back of spoon to smooth yogurt around the edges of pie shell. Try to mound the center slightly.
• Use a tablespoon that is clean to spoon about 1/3 of the second tub of Cool Whip on the top of the yogurt mixture. Use the back of the tablespoon to smooth the Cool Whip on top of the pie the same way you put icing on a cake. The additional Cool Whip stops dehydration of the yogurt mixture while being refrigerated.
• Garnish with thin lemon slices if desired in the middle of the top of the pie. Store in refrigerator for about 1/2 hour and serve immediately. Does not keep as a leftover, the pie crust absorbs the moisture from the yogurt and fruit. Discard if bottom becomes too moist.

STRAWBERRY CHIFFON PIE

Steps:

• Mix together the water and Jello.
• Microwave on high for 1 minute.
• Whisk in yogurt and Cool Whip.
• Pour into pie crust and refrigerate until set (about 1 hour)