Yogurt Cream Dessert with Pineapple or Pie Filling

Tastes like cheese cake but much lower in fat. Make this tasty Yogurt Cream Dessert with crushed pineapple folded through the filling or top with your favourite pie filling. 

I've had this little gem of a dessert tucked away for many years. I first tasted this yogurt dessert when it was served at a Women's Ministry get-together at Cottrell's Cove some years ago. I was so surprised it was made from yogurt because I thought it was some kind of cream cheese dessert. I asked for and was graciously given the recipe by the lady who had brought the dessert. And do you think I can think of her name now? No. But I know her by this fine dessert. 

The original recipe is the crushed pineapple one. I decided it could also be served like an unbaked cheesecake with  pie filling on top.  When I made these this past weekend I just happened to have Oreo crumbs in the cupboard so I used them with the cherry pie filling. That turned out very good but a graham crumb crust would have been just as tasty.   

Greek yogurt will give you a firmer filling. If you are using regular yogurt you can use up to an extra half package of instant pudding to make it firmer. 

Printable recipe at end of post.

Yogurt Cream Dessert

Crust:

• 2 cups graham wafer crumbs (Oreo crumbs are nice with option #2 if using cherry pie filling)
• ½ cup melted butter or margarine
• 1 teaspoon cinnamon (omit if using Oreo crumbs)
• 1 tablespoon sugar 

Filling:

• 1 large tub plain* yogurt, 650-750 gram size (Greek is best)
• 1 package instant vanilla pudding, 4-serving size**
• 2 cups thawed Cool Whip or whipped cream

• 1 large can crushed pineapple or 1 can favourite pie filling

How to make it:

Combine all crust ingredients and press into an 8x11½-inch or  9x13-inch rectangular dish, reserving 2 tablespoons for garnish, if desired.  Bake 5-7 minutes at 350 degrees (optional).  Cool if baked.

For the filling mix together the yogurt and the dry instant pudding. Fold in 2 cups thawed Cool Whip or 2 cups whipped cream. Choose option #1 or #2 to finish the dessert.

Option #1:   Into the filling fold in 1 large (540 ml) can well drained and squeezed dry crushed pineapple. Spread over the graham wafer crust and sprinkle with reserved crumbs. Refrigerate 4 hours or overnight.

Option #2:    Spread yogurt filling over graham wafer crust. Spread with favourite pie filling. Refrigerate 4 hours or overnight. Each serving may also be served with a dollop of whipped topping/cream and then sprinkled with crumbs.

Makes 12-15 servings.

* Fruit flavoured yogurt may be used if you would like a fruity base to complement a pie filling topping.

**For a thicker filling use 1½ packages of instant pudding. If using Greek yogurt the filling should be thick enough with one package.

Combine all crust ingredients and press into an 8x11½-inch or  9x13-inch rectangular dish, reserving 2 tablespoons for garnish, if desired.  Bake the crusts if you wish and cool before using. You can see I made a graham cracker crumb crust and an Oreo crumb crust. I baked both as they seem to be less crumbly when baked.

With grocery prices soaring I look for as many deals as I can. When I found this marked down yogurt I grabbed it to make these desserts. I can truly say yogurt is good for several weeks after the "best before" date if it is unopened and kept in the coolest part of the refrigerator. When these were opened they were as fresh as if they had just been packaged.

For the filling mix together the yogurt and the dry instant pudding.

Fold in 2 cups thawed Cool Whip or 2 cups whipped cream. Then choose option #1 or #2 to finish the dessert.

 

Into the filling fold in 1 large (540 ml) can well drained and squeezed dry crushed pineapple. 

Spread the pineapple filling over the graham wafer crust.

Sprinkle with reserved crumbs. Refrigerate 4 hours or overnight.

Spread yogurt filling over graham wafer crust. Spread with favourite pie filling.  

                         

Refrigerate 4 hours or overnight. Each serving may also be served with a dollop of whipped topping/cream and then sprinkled with crumbs.

The pineapple option was very popular at the church potluck. I almost didn't get a picture of this because there were only 4 pieces left and Don wanted some of those.

This looks like a cherry cheesecake with a chocolate crust but we know it's really a yogurt dessert.

To print click on arrow upper right side.⇩