Malt Shop Pie

by Kathleen Morrison

Prep time: 0:20

Servings: 6 servings

INGREDIENTS

Crust:
1-1/2 cup low-fat graham cracker crumbs
1 tbsp. oil

Filling:
2 cups fat-free frozen vanilla yogurt, thawed
1/4 cup malted milk balls, crushed
1 tbsp. skim milk
2 tbsp. chocolate malted milk
3 tbsp. marshmallow cream
1 tbsp. skim milk
1 cup Cool Whip Free

INSTRUCTIONS

Preheat oven to 350°F. Prepare a 9-inch pie pan with cooking spray and flour; set aside. To prepare crust, combine graham cracker crumbs and oil in a small mixing bowl. Press into prepared pan. Bake for 10 minutes. To prepare filling, combine vanilla yogurt, malted milk balls, and 1 tablespoon of milk. Spread into prebaked crust. Freeze while preparing top layer. In a mixing bowl, combine malted milk, marshmallow cream,remaining milk, and whipped topping. Spread mixture over layer in crust. Freeze until firm or overnight.

CHEF COMMENTS

No comments are available.

Tagged: desserts, maltpie, pies add tags

Have you made it? What'd you think?

Log in to review this recipe.