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Frosty Peach Pie Supreme

This impressive dessert is just peachy! With only four ingredients, it's a snap to make. —June Formanek, Belle Plaine, Iowa
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    8 servings


  • 1 cup sliced fresh or frozen peaches, divided
  • 2 cups fat-free reduced-sugar peach yogurt
  • 1 carton (8 ounces) frozen reduced-fat whipped topping, thawed
  • 1 reduced-fat graham cracker crust (9 inches)


  • Finely chop half of the peaches; place in a bowl. Stir in the yogurt. Fold in whipped topping. Spoon into the crust.
  • Cover and freeze for 4 hours or until firm. Refrigerate for 45 minutes before slicing. Top with remaining peaches.
Nutrition Facts
1 piece: 202 calories, 6g fat (4g saturated fat), 1mg cholesterol, 127mg sodium, 30g carbohydrate (0 sugars, 0 fiber), 3g protein. Diabetic Exchanges: 2 starch, 1 fat.

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  • JudithRN3
    Apr 19, 2013

    if going to serve the same day: recipe is good, HOWEVERif do not freeze leftovers and planning to serve the rest of the pie the next day: IT IS A SLURPY! There is no ingredient in this recipe to "hold its shape and taste.

  • SherE58
    Oct 30, 2009

    I made this for my husband he LOVED it. I also made two of them for my Mother-in-Laws dinner party. All loved it. I will try it with other friuts.

  • SherE58
    Aug 20, 2009

    I made this for my husband & he loved it!!! I am going to make it for my mother-in-laws card party!!!!!

  • livingsnow
    Aug 5, 2008

    No comment left

  • mamaele62
    Jul 27, 2008

    I'm going to try it with fat free yogurt, and fat free cool-whip. It will lower the calories considerably, and be a really refreshing dessert. Also If I skip the crust it will be really awesome.

  • Nona Rose
    Jul 22, 2008

    No comment left

  • film
    Jul 22, 2008

    No comment left

  • sunnyti
    Jul 21, 2008

    No comment left

  • zurhorst
    Jul 21, 2008

    Made this pie to bring to my son's on a hot July day. Was a great dessert to go with a cold pasta dinner.LAHayes

  • papabob1
    Jul 20, 2008

    No comment left