I’ve been MIA lately, haven’t I? I feel so lost without my camera! I have been going crazy without it this past week. I don’t know how I’m going to make it for another 3 weeks. I’ve been plotting out ways in my head that I could brake into the manufactures facility and put a bright orange post it on my camera that reads RUSH-VERY IMPORTANT!!! But I’m not sure being arrested for braking an entry would help me or my blog very much. Would you still read my blog even if I was writing from a jail cell? Oh come on , where is your loyalty! How will I go on!! I know, I know get off my pity pot. My husband is very sick of all of the sulking and the pouting that has been going on around here. But I don’t care, it’s like my baby. How would you feel if someone took you little baby for 3 weeks to do some ‘repair’ work? I’m sure you would be devastated too! Anyway, onto pie.

These little beauties are so light and refreshing. They take a total of 4 ingredients and are a breeze to make. I’m not sure where my brain was on the day that I made these, but I meant to chill them in the fridge for a couple of hours, but somehow they were in the freezer when I went to serve them. So instead of a creamy pie, it was like a frozen popsicle. But I let the leftover ones sit in the fridge until the next day and they were perfect. I love these little mini graham cracker crusts, they are so perfect for individual servings. They work out great for this recipe because you don’t have to cut into the pie and get messy servings out, everyone gets to dig into their very own. Who doesn’t love that? Hope you guys enjoy the recipe and have yourselves a great week!

Mini Yogurt Pies
makes 12 individual servings

2- 6 ounce jars strawberry yogurt
1- 8 ounce tub cool whip
2 cups fresh strawberries, hulled and cubed
12 individual graham cracker crusts

1. Gently mix yogurt into cool whip. Add strawberries and mix until well combined. Pour into graham cracker crusts and chill in the refrigerator for about 2 hours.