6tablespoonunsalted buttermelted + more for the pie plate
1 8ounce3 cups container low-fat Cool Whip, room temperature
16ounceslow-fat vanilla yogurt
2cupsfresh raspberriesdivided
2peaches1 roughly chopped & 1 cut into thin slices
Instructions
Make the crust: Butter an 8-inch pie plate and set aside. Place the graham crackers in a large sealable plastic bag and crush with a rolling pin. In a medium size bowl, combine the crushed graham crackers, brown sugar, cinnamon and melted butter. Stir well and press the mixture into the prepared pie plate. Pop the crust in the freezer for about 15 minutes.
Make the filling: In a food processor, puree 1 cup of raspberries with one peach. In a large bowl combine the Cool Whip and vanilla yogurt. Fold in the fruit puree and stir until it turns a uniform color.
Remove the crust from the freezer and pour in the filling. Level with a rubber spatula. Place the remaining fruit on top of the pie in any sot of configuration you like. Cover with plastic wrap and place the pie in the freezer for at least 4 hours.
Notes
*If the pie has been in the freezer for significantly longer than 4 hours, be sure to let it thaw for about 15 minutes before cutting. This way the crust will soften enough that it doesn’t crumble when you lift it out of the pie plate.