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Frosty Fruit Pie

 Frosty Fruit Pie
Our Test Kitchen used a prepared graham cracker crust to keep this pie simple. Layers of banana, frozen strawberry yogurt and whipped topping make it oh-so-delicious. Store one in the freezer for a spur-of-the-moment dessert when guests drop in.
8 ServingsPrep: 15 min. + freezing


  • 1 medium firm banana, sliced
  • 2 tablespoons lemon juice
  • 1 reduced-fat graham cracker crust (8 inches)
  • 3 cups low-fat strawberry frozen yogurt, softened
  • 1 can (8-1/4 ounces) reduced-sugar fruit cocktail, drained
  • 1-1/2 cups reduced-fat whipped topping
  • 1/2 cup fresh raspberries
  • 1/4 cup coarsely chopped pecans, toasted


  • In a small bowl, combine banana slices and lemon juice; let stand for
  • 5 minutes. Drain well. Arrange banana slices over bottom of crust.
  • Spread with frozen yogurt. Top with fruit cocktail and whipped
  • topping. Freeze until firm. Remove from the freezer 10 minutes
  • before serving. Garnish with raspberries and pecans. Yield: 8
  • servings.
Nutritional Facts: 1 piece equals 260 calories, 8 g fat (3 g saturated fat), 4 mg cholesterol, 141 mg sodium, 41 g carbohydrate, 2 g fiber, 5 g protein. Diabetic Exchanges: 2 starch, 1 fruit, 1 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.