[ Pinkberry Pie ]
This past weekend happened to be busier than usual, so this ridiculously quick dessert was the perfect treat for the dinner I cooked for a few friends. My Aunt Cheryl came up with this recipe & used to serve it for my cousins, my sister & I when we were younger [ it’s still a request when I go over to her house! ]. While this particular combination is amazing, I also like the following: pumpkin fro yo with walnuts, mint with one bag of 100 calorie chocolate covered pretzels & pomegranate with berries.
[ Pre-made, reduced fat pie crust ]
[ Peppermint Pinkberry fro yo ]
[ 1/3 of a crushed up Skor bar & pecan nuts ]
[ The most perfect shade of light pink ]
[ Crunchy & sweet ]
1 pre-made reduced fat pie crust
1 pint of your favorite fro yo [ I like peppermint Pinkberry [[& pumpkin too- shocker!]] ]
1 small bag of chopped pecans
1/3 of a Skor bar
Take fro yo and pour into pre-made pie crust. Put Skor bar in a Ziplock bag and use a meat hammer to crunch up the chocolate. Sprinkle chopped pecans & Skor bar over pie. Freeze the dessert for about an hour. Serve!