Makes 10-12 servings in a 13x9x2 inch rectangular pan.
First I will do the pastry crust for this dessert
Beat all ingredients in large bowl. Beat on low speed 1 minute, scraping bowl constantly. Then beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased pan. Bake approximately 15 minutes or until edges are golden brown. Cool completely.
*Drained and reserve 1/4 syrup.
Beat whipping cream and powdered sugar on high speed in large chilled bowl until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spread evenly over crust.
Cover and freeze at least 8 hours. Remove from from freezer 20-25 minutes before serving. Store covered in freezer
Strawberry Yogurt for the pineapple orange yogurt and 1 10 oz. package frozen strawberries, partially thawed for the pineapple
Hope you enjoy.
Diet exchanges not recommended
By Darlene from Fairview, PA
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