Ingredients
1 1/2
cups Gold Medal™ all-purpose flour
1
cup butter or margarine, softened
1/2
cup powdered sugar
2
cups whipping cream
1/4
cup powdered sugar
1
container (6 oz) Yoplait Original 99% Fat Free pineapple or orange crème yogurt
2
cans (8 oz each) crushed pineapple in syrup, drained, 1/4 cup syrup reserved
Preparation
Heat oven to 400°F. In large bowl, beat crust ingredients with electric mixer on low speed 1 minute, scraping bowl constantly. Beat on medium speed about 2 minutes or until creamy. Spread on bottom of ungreased 13x9-inch pan. Bake 12 to 15 minutes or until edges are golden brown. Cool completely.
In large bowl, beat whipping cream and 1/4 cup powdered sugar on high speed until soft peaks form. Fold in yogurt, pineapple and reserved syrup. Spoon evenly over crust.
Cover and freeze at least 8 hours. Remove from freezer 20 to 25 minutes before serving. Store covered in freezer.
