*This post is sponsored by The Greek Gods® Greek Style Yogurt, but the opinions are my own.
Oh me oh my! I’ve been on a pie kick lately and if you know me, you know that’s not like me at all! Maybe.. just maybe I’m actually starting to like pies! I’ve always said that my issue is with the crust, I’m not too fond of pastry crust. So when I can sub that out, I’m all for being on the pie bandwagon. I’m on a mission to help others have a delicious yet healthier holiday season. There’s no sense in packing on extra pounds if you don’t need to right? I know that I’m working on getting in shape and while I’m a dedicated soul when I put my mind to things, I’m also one that needs a little treat every now and again. If I can make a treat that’s made with great ingredients and still satisfy my sweet tooth, I’m all in!
I am excited to team up with The Greek Gods® Greek-Style Yogurt for this post. It was the absolute perfect addition to this Frozen Peanut Butter and Cream Cheese Pie. I bet you never realized how versatile yogurt can be eh? Get this, it could be used in the crust, filling, or even as a topping (did you know you can whip some Greek Gods with a little heavy cream for the most luxurious topping/frosting ever?… I should have done that!). The possibilities are endless! What I love about The Greek Gods® brand Greek-Style Yogurt and Kefir is that they are gluten-free, available in a wide range of delicious flavors, and contain live and active cultures! Plus, their products are made with milk from cows that are not treated with growth hormones*. That’s right up my alley! Why not add this pie to your holiday rotation this season? I’m betting you’ll love it as much as I do!
Items used in this post:
Frozen Peanut Butter & Cream Cheese Pie
- 1 c. rolled oats I used organic, gluten-free
- 1 c. sliced almonds
- 8 dates pitted & seeds removed
Cream Cheese Layer
- 8 oz. cream cheese softened
- 1/2 c. The Greek Gods Greek-Style Yogurt Honey
- 1/2 c. fresh whipped cream
Peanut Butter Layer
- 24 oz The Greek Gods Greek-Style Yogurt Honey
- 3/4 c. peanut butter
Preheat oven to 350 degrees F.
Using your high speed blender, blend together oats, almonds, and dates until crumbly.
Press mixture into an 8 or 9 inch pie plate. Bake for 10 minutes. Cool completely.
Prepare your cream cheese mixture by mixing together cream cheese and The Greek Gods Greek-Style Yogurt Honey until smooth. Fold in fresh whipped cream; set aside.
For your peanut butter later whisk together yogurt and peanut butter until well combined.
Once pie crust has completely cooled, spread an even layer of cream cheese mixture on the bottom of the crust. Follow by peanut butter mixture.
Freeze 4-6 hours, or overnight for best results.