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Frozen Peanut Butter Pretzel Pie

Ingredients:

3 cups low-fat vanilla frozen yogurt, softened

1/3 cup creamy natural peanut butter

¼ cup broken thin pretzel sticks

1 9-inch chocolate cookie pie crust

Chocolate syrup for garnish (optional)

Directions:

Combine frozen yogurt and peanut butter in a medium bowl. Stir in ¼ cup pretzel pieces. Spread into crust. Freeze until very firm, at least 3 hours. Let stand at room temperature for about 10 minutes before serving. Top with more pretzel pieces and drizzle with chocolate syrup, if desired.

Strawberry Shortcake

Ingredients:

1 14 oz package vanilla sandwich cookies

½ gallon vanilla or strawberry ice cream

16 oz container strawberries, diced

8 oz whipped topping

Directions:

Using a food processor or rolling pin and plastic bag, crush 24 vanilla sandwich cookies. Place crushed cookies in bottom of 8x8 pan. Remove ice cream from cardboard carton, place ice cream on cutting board and slice ice cream into 4-6, ½ inch pieces. Place ice cream slices over crushed cookies. Top ice cream with 1 cup of the diced strawberries. Spread whipped topping over strawberries. Garnish whipped topping with remaining strawberries and crushed cookie pieces. Freeze until very firm, at least 3 hours. Let stand at room temperature for about 10 minutes before serving.

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