Ingredients
1
box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2
containers (6 oz each) Yoplait® Original plain yogurt Fat-free
2
packages (3 oz each) cream cheese, softened
3
cups sliced fresh strawberries
1 1/2
cups fresh blueberries
1 1/2
cups fresh raspberries
1
cup strawberry glaze
Preparation
Heat oven to 450°F. Unroll pie crusts and stack one on top of the other on lightly floured surface. Roll to 17 x 12-inch rectangle. Fit crust into 15 x 10 x 1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan; crimp edges. Prick bottom and sides of crust with fork.
Bake 10 to 12 minutes or until golden brown. Cool completely on cooling rack.
In medium bowl, beat yogurt and cream cheese with electric mixer on medium speed until smooth. Spoon into cooled baked crust. Refrigerate about 1 hour or until set.
In large bowl, toss berries and strawberry glaze. Spoon berry mixture over cream cheese layer. Store in refrigerator.
