1 c Crushed Cornflakes
1/3 c Plus 2 T. sugar
1/4 c Butter or margarine; melted
1 Envelope; (1 T.) unflavored
2 Containers; (6 or 8 oz.
-each) yogurt, any flavor
Berries or slices of fruit;
1 c Heavy cream
Notes: 1990 Student First Place. Lisa Feane, Nesquehoning, Panther Valley
In medium bowl, combine Cornflakes, 2 T. sugar, and butter; mix well. Press
mixture evenly and firmly into the bottom and around sides of a 9-inch pie
In medium saucepan, combine gelatin and remaining 1/3 cup of sugar. Stir in
1 container of yogurt. Cook over low heat, stirring constantly for 4-5
minutes or until gelatin dissolves. Let cool slightly, then stir in
remaining container of yogurt. Chill, stirring occasionally, until mixture
mounds slightly when dripped from a spoon. Set aside.
In a small bowl, whip cream until stiff peaks form. Fold into thickened
yogurt mixture and spoon yogurt-cream mixture into pie crust. Chill until
set, then garnish with fruit, if desired.