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Looking for an effortless way to add a little sweetness to your list of spring and summertime activities? Check out these mini No-Bake Strawberry Shortcake Pies topped with delightful pound cake flowers!
Summer is merely a month away and I don’t know about you, but I am beyond ready for a break. I can’t wait to go from school fundraisers and homework to long days full of fun in the sun with my favorite person. I think that’s a fair trade, wouldn’t you say? There are many sweet things about summertime and we cant wait to dive on into the sunshine. While Toodie looks forward to swimming and splash pads, my excitement thrives on the fresh fruit found at farmer’s markets and local grocery stores.
Incorporating fruit into my seasonal desserts gives me the opportunity to make them light and refreshing without a fuss. Whether you are entertaining friends during an outdoor BBQ bash or looking for a healthier option to serve family, these No-Bake Strawberry Shortcake Pies only take minutes to make and are to sure to keep you cooled off on the hottest of days. Each mini graham cracker pie shell is filled with creamy strawberry shortcake Greek yogurt and topped with whipped cream, fresh strawberries, and a pound-cake flower.
Before creating your own Strawberry Shortcake Pies you will need to grab a few things from your local Walmart. On one of my weekly trips I picked up everything needed so I would have them ready to go for the weekend.
Swing by the produce department for the fresh strawberries and head to the baking aisle for the pie crust. The yogurt and whipped cream can be found in the cooler section. By purchasing the Reddi-Wip® and Dannon® Greek Yogurt together , you can earn $.50 through Ibotta. While I already had a loaf of pound cake on hand, this can be found in the bread aisle where the pre-packaged desserts are located.
Fill a medium-sized bowl with two containers of Dannon® Light & Fit® Greek Strawberry Cheesecake yogurt. Add diced strawberries.
Add in graham cracker crumbs and use a rubber spatula to fold ingredients into yogurt.
Fill each Keebler® Ready Crust® Mini Graham Cracker Pie shell with two large spoonfuls of yogurt mixture.
Slice pound cake into 1/2 inch slices. Create flower shapes by using a cookie cutter to cut out a piece from each slice.
Finish off each mini pie with whipped cream, sliced strawberries, and a flower shaped pound cake topper.
- 1 package of Keebler® Ready Crust® Mini Graham Cracker Pie Crusts (6 pack)
- 2 Dannon® Light & Fit® Strawberry Cheesecake Greek Yogurts (5.3 oz. each)
- 1 13 oz. can of Reddi-wip®
- 1 loaf of buttered pound cake (6 slices)
- 1/2 cup of diced strawberries
- 1/3 cup of crushed graham crackers
- In a medium sized bowl combine yogurt, half of the diced strawberries, and crushed graham crackers.
- Use a rubber spatula to fold ingredients together.
- Cut pound cake into slices and use a flower cookie cutter to create pie toppers.
- Add two large spoonfuls of mixture into mini pie crusts.
- Top with whipped cream, remaining diced strawberries, and a pound cake flower.
- Serve immediately.
How would you make dessert effortless during the summertime? For more mini-pie inspiration, visit here!